Ready in 30 minutes
Seafood soup in the grand Musgovian style.
In a large pot combine juice, fish stock, green vegetables, and seasonings. Bring to a boil and simmer about 10 minutes until all vegetables are starting to soften. Add the onion and potato and cook about 15 minutes more. Mash up some of the potato to slightly thicken the broth
While the soup is simmering cut the fish fillets in about 1/2 inch cubes. Add the shrimp and let them cook about 2 minutes then add the fish and simmer an additional 3 minutes.
Serve with garlic bread or rolled up tortillas.
"Musgovian" is when you look the the refrigerator and say, "This mus' go, and that mus' go".
This the recipe is only a guide. Feel free to substitute ingredients as your needs demand.
Each (1 cup) serving contains:
Cals: 124, FatCals: 34, TotalFat: 4g
Chol: 51mg, Na: 646mg, K: 531mg
TotCarb: 8g, Fiber: 1g, Sugars 3g
NetCarbs: 7g, Protein 15g
This dish came together in a short flash of inspiration when I had 2 fish fillets and a few shrimp to use up. A few leftover vegetable and other simple ingredients made a wonderful dish.
promfh 4y agoThe nutritional content of this dish can vary according to the ingredients selected. The recipe is a general guideline and the cook may select slightly different ingredients based on availability. This is the essence of "Musgovian Cuisine", you look in the refrigerator and decide what leftover ingredients are there that, "Must Go".
FoodMamma 4y agoSounds wonderful, tho I have not tried yet. When I do, I'm sure my rating will change. Exactly how many calories? I see conflicting numbers.
promfh 10y agoThis dish came together in a short flash of inspiration when I had 2 fish fillets and a few shrimp to use up. A few leftover vegetable and other simple ingredients made a wonderful dish. [I posted this recipe.]