* Exported from MasterCook *

FISH SOUP OF CADIZ - (SOPA DE PESCADO GADITANA)

Recipe By :Barbara Norman
Serving Size : 5 Preparation Time :1:30
Categories : 5-10G Low Carb Soup Seafood


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 lb fish fillets
-- ¥
4 sm garlic clove -- peeled
1 med onion -- minced
1/2 cup sour orange juice
(add lemon juice if oranges are sweet)
10 cups boiling water
salt and pepper -- to taste

* Note: Use any lean white fish, small or large, cleaned, but with heads and tails. The greater the variety, the better.

Salt fish lightly and let it stand for 1 hour. Heat olive oil and fry whole garlic cloves until browned. Remove garlic. Fry minced onion for 1 minute; pour in 10 cups boiling water.

Boil until onion is soft. Add fish slices, cover, and boil 15 to 20 minutes longer. Strain soup and return to low fire.

Remove bones and skin from fish. Stir in orange juice, season to taste, return fish to soup, reheat, and serve.



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Per Serving (excluding unknown items): 246 Calories; 2g Fat (7.3% calories from fat); 49g Protein; 5g Carbohydrate; trace Dietary Fiber; 117mg Cholesterol; 163mg Sodium. Exchanges: 6 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore July. 2001
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipes




Nutr. Assoc. : 0 0 0 0 1006 0 0 0

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