Soups

Manhattan Fish Soup

109

A perfect Lenten soup that is neither too light nor too heavy.

3
1 5oz Swai fillet
1 medium potato, peeled and cubed
2 tsp olive oil
2 medium carrots, peeled and cut into bite size pieces
1 celery stalk, cut into bite size pieces
3 cloves of garlic, minced
1 14oz can diced tomatoes
1 tbsp. lemon juice
2 cups water
1 bay leaf
1/4 tsp pepper
1/4 tsp salt
1 tsp Chesapeake Bay seasoning (or Old Bay seasoning)
1 tsp dried parsley flakes
Bring a pot of water to boil and cook potato until tender when pierced with a fork. Drain and set aside. Heat olive oil in a pot; add carrots, celery and garlic; sauté about 5 minutes or until carrots start softening. Add the tomatoes, lemon juice, water, bay leaf, pepper, salt, Chesapeake Bay seasoning, and parsley to the carrot pot; bring to a boil. Lower heat and allow to simmer for 5-10 minutes. Stir in potatoes and fish pieces. Continue to cook for 5-10 minutes more or until fish is cooked through. Season with additional salt and pepper to taste; add Tabasco sauce if desired; remove the bay leaf before serving.
Nutritions

Calories
67

Sodium
256mg
10% DV

Fat
7g
11% DV

Protein
4g
9% DV

Carbs
8g
2% DV

Fiber
3g
12% DV