Soups
Clear Walleye Fish Soup
Ingredients, directions, and nutrition — adapted for your kitchen.
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Ingredients & directions
Net amounts for prepared ingredients. Cups and spoons require verified ingredient densities and are not calculated using a blanket grams conversion.
Ingredients
- prepared low-sodium fish stock8.22 oz (233 g)
- walleye fillet with skin0.63 oz (18 g)
- yellow onion0.35 oz (10 g)
- carrots0.35 oz (10 g)
- sweet bell pepper0.71 oz (20 g)
- tomatoes1.06 oz (30 g)
- lemon0.35 oz (10 g)
- fresh dill0.07 oz (2 g)
Directions
- Add the diced potatoes to the broth and cook until tender. Add the pieces of fish fillet and cook for 3–4 minutes; add the tomato wedges, bell pepper strips, and finely diced sautéed onion and bring to a boil.
- Serve with chopped dill, a lemon wedge, and the cooked fish.
Allow enough pan space and oven capacity when scaling. Do not multiply cooking times by the serving count.
Nutrition per original serving
120kcal
19.2 gProtein
3 gFat
4.1 gCarbs
Values from the original calculations; not recalculated after regional substitutions. Nutrition per serving stays the same when scaling. Check allergens against the products you use.
This recipe is provided for personal use.
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