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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (184g)|
|Recipe Makes: 8|
|Calories from Fat: 6 (10%)|
|Amt Per Serving||% DV|
|Total Fat 0.7g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 16.5mg||5 %|
|Sodium 263.8mg||9 %|
|Potassium 383.4mg||10 %|
|Total Carbohydrate 8.8g||3 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 7.3g|
|Protein 4.7g||7 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 59
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