This soup is from Olives, Lemons & Za'atar by Rawia Bishara. From the book: "I created this soup for my son, Tarek, who loves seafood above all else. There’s nothing quite like the flavor of the very freshest fish and shellfish cooked in an herbed broth; I use as many fresh, fragrant herbs as I can get my hands on. Of course, it’s okay to substitute more of one for another, but the combination of fresh cilantro, basil, dill and oregano is ideal. It is unusual to find cumin in a seafood soup, but I find a touch subtly warms the broth. The beauty of this soup is in its versatility: you can use whatever firm fish you like. Sometimes I prepare it with root vegetables, other times, I add more chopped tomatoes to make the
soup resemble a classic bouillabaisse. The recipe can be halved, if desired."
See original recipe: https://food52.com/recipes/33...
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|Serving Size: 1 Serving (178g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 199 (73%)|
|Amt Per Serving||% DV|
|Total Fat 22.1g||30 %|
|Saturated Fat 3.1g||16 %|
|Monounsaturated Fat 15.8g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 52.8mg||16 %|
|Sodium 557.4mg||19 %|
|Potassium 485mg||13 %|
|Total Carbohydrate 14.1g||4 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 12.2g|
|Protein 5.5g||8 %|
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Calories per serving: 271
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