Mediterranean Fish Soup

nutrition facts

calculated per 100g

Energy

140 kJ / 33 kcal
Fat

1,6 g
of which saturates

0,3 g
Carbohydrate

1,5 g
of which sugars

1g
Protein

3,1 g
Salt

0,93 g
Dietary fibre

0,3 g

INGREDIENTS

Fish and shellfish
Olives and olive oil
Garlic
Saffron

Full list

Water, fish 30% ( various rock fish 25%, conger eel 5%), tomatoes, leeks, onions, shellfish (1.2%), white wine (sulfites), sea salt, extra virgin olive oil, fresh garlic, pepper, spices, pure saffron.

Recipes and serving tips

Reheat in a saucepan and serve as is or with croutons, rouille sauce, grated cheese.

After opening refrigerate and consume within 48 hours.

You can easily make croutons and rouille yourself. Just toast or oven bake slices of bread and brush them with garlic if you like. For the rouille, blend a little chili powder or paste with mayonnaise.
Recipes and serving tips

Traditionally, the soup is served in plates and croutons, rouille and grated cheese (Parmesan or other) are put separately on the table; guests spread a little rouille on two or three croutons and float them on the soup, then add a tea spoon of grated cheese on each.

After a fish soup, you can serve a little pasta, Villa Karesema saffron ribbons a particularly suitable option, or just a green salad with olive oil and vinegar.

Fish soup can be a light and healthy dinner by itself, leaving space for a nice dessert to follow, Villa Karesema soft cake with figs and grape for example.
Recipes and serving tips

Make your own bouillabaisse: with fish filets, mussels or any small fish you have (carefully cleaned). Boil the fish and seafood in the soup for five minutes, serve them on a slice of toasted bread, one for each plate, and pour a little soup over.