Smoky Seafood Soup
Spanish-inspired, with shrimp, lemon & parsley
.
Allergens:
Crustaceans
•Fish
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total Time10 minutes
Cooking Time10 minutes
DifficultyEasy
Ingredients
Serving amount
½ pack
Diced tomatoes with garlic & onion
1 piece
Bay leaf
½ piece
Romano pepper
5 g
Fresh flat leaf parsley
(May be present Celery)
40 g
Shrimp
(Contains Crustaceans)
½ piece
Cod fillet
(Contains Fish)
1.5 teaspoon
Smoked paprika
¼ piece
Lemon
150 g
Parboiled white rice
Not included in your delivery
½ tablespoon
Olive oil
250 milliliters
Low sodium fish stock
½ teaspoon
[Reduced salt] soy sauce
½ teaspoon
Sugar
½ tablespoon
[Plant-based] butter
to taste
Salt and pepper
Nutrition Values
Energy (kJ)1297 kJ
Calories310 kcal
Fat15 g
Saturated Fat5.9 g
Carbohydrate21 g
Sugar16.6 g
Dietary Fiber11.8 g
Protein20.1 g
Salt3.3 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Soup pan
•Tall-Sided Pan
Cooking Steps
1
- Cut the Romano pepper into strips.
- Heat the olive oil in a soup pot over medium-high heat.
- Fry the Romano pepper for 2 minutes, then add the smoked paprika and fry for 1 more minute.
2
- Meanwhile, prepare the stock.
- Drain and weigh the pre-cooked rice.
- To the soup pot, add the stock, rice, diced tomatoes, bay leaf, soy sauce and sugar.
- Bring to a boil and continue cooking until serving.
Did you know... tinned tomatoes contain almost as many vitamins and minerals as fresh ones. Altogether, this recipe contains more than 240g of vegetables!
3
- Cut the fish into smaller pieces.
- Melt the butter in a frying pan over medium-high heat and fry the fish with the shrimp for 2 - 3 minutes, or until done. Season to taste with salt and pepper.
- Meanwhile, cut the lemon into six wedges and finely chop the parsley.
- Deglaze the fish with the juice of one lemon wedge per person, then stir in half of the parsley.
4
- Take the bay leaf out of the soup and discard.
- Serve the soup in bowls, topped with the fish and the shrimp.
- Garnish with the rest of the parsley and serve the rest of the lemon wedges alongside.