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Ingredientes
- 3 lb fish bones see * Note
- 1 sm onion quartered
- 1 sm celery stalk with leaves
- 3 x garlic cloves
- 1 x bay leaf
- 4 x peppercorns Cool water as needed
- 1 quart low-sodium chicken broth
- 4 x tomatoes peeled, seeded, and diced
- 8 ounce sliced mushrooms
- 1 Tbsp. paprika
- 1 bn Swiss chard
- 1 lb swordfish filet cut 1 1/2" pcs
- 1 lb halibut cut 1 1/2" pcs Salt to taste Minced Thai basil for serving
Direcciones
- * Note: It's essential to use the freshest bones for the stock. You may have to ask for them specially at your local fish market. Use the freshest fish, as well. Really fresh fish won't have a fishy odor, and the flesh will be hard and spring back when touched. For the best flavor, use fish the same day you buy it.
- Combine the fish bones, onion, celery, garlic, bay leaf and peppercorns in a large stockpot. Add in sufficient cool water to cover. Bring to a boil. Skim off the foam. Reduce the heat and just barely simmer for 45 min. Strain and throw away the solids. The stock should measure about 2 qts.
- Combine the stock, chicken broth, tomatoes, mushrooms and paprika in a saucepot. Bring to a simmer. Cook 10 min.
- Remove the tough ribs from the chard. Cut each chard leaf into large dice. Add in the chard to the soup and simmer 10 min. Add in the swordfish and halibut and gently simmer about 5 min. Add in salt to taste and garnish with the basil. Serve with French bread.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 635g | |
| Recipe makes 6 servings | |
| Calories 537 | |
| Calories from Fat 154 | 29% |
| Total Fat 17.12g | 21% |
| Saturated Fat 3.37g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 240mg | 80% |
| Sodium 1084mg | 45% |
| Potassium 1692mg | 48% |
| Total Carbs 7.5g | 2% |
| Dietary Fiber 1.8g | 6% |
| Sugars 2.51g | 2% |
| Protein 88.28g | 141% |
