Low Carb Mediterranean Fish Soup
How to Make It
Step 1
Finely dice the onion, crush the garlic, and thinly slice the celery. Heat the olive oil in a large saucepan or Dutch oven over a low/medium heat. Add the vegetables and sweat gently for a few minutes until tender and fragrant.
Step 2
Add the vegetable stock and chopped tomatoes to the saucepan along with the lemon zest. Bring up to a gentle boil. Reduce to a simmer for 5 minutes to reduce the soup and infuse the flavors.
Step 3
Roughly dice the cod into bite-sized chunks and add to the pan. Continue to simmer for a further 7 minutes or until the fish is entirely cooked through. The fish should be tender and flaky.
Step 4
Roughly tear the fresh basil and add to the pan. Halve the olives and add to the soup. Stir well to combine. Divide between to bows and serve the soup hot.
Ingredients
- Pitted Kalamata Olives by Mezzetta – 10 olives
- Basil, Fresh – 2 tablespoon
- Cod – 2 4 oz
- Vegetable Broth, Bouillon Or Consomme – 2 cup
- Canned Goods Tomatoes-plum Diced by Compliments – 1 cup
- Lemon Peel Or Zest Raw – 1 tsp
- Garlic – 1 clove
- Celery – 1 large – stalk – 11″ to 12″ long
- Olive Oil – 1 tablespoon
- Red Onion – ½ small