Smelt and Shrimp Fish soup

April 6, 2018 Leave a comment

Smelt and Shrimp Fish Soup
Rate this recipe

Originally posted by me in GlutenFreeFoodandRecipes Facebook group on May 24, 2014

Originally posted by me on my original food blog (drummingupabettermeal) in July 2015.

Ingredients
1 hour, 15 minutes
4
329.11 kcal
  • 1/2 lb wild caught smelt...
  • 1/2 lb Argentinian pink shrimp
  • 4 med red potatoes
  • 1/2 yellow onion
  • 2 teaspoons habanero paste
  • 1 tablespoon Old bay seasoning
  • 3 bay leaves
  • 1 teaspoon salt
  • 1 container GF Medford veggie stock/broth
  • 1 cup cooked rice
Instructions
Prep
15 minutes
Cook
1 hour
Ready in
1 hour, 15 minutes
  1. Cook the onions in the old bay, salt, and habenaro paste with some oil.
  2. Once onions translucent put in the shrimp shells and stock and cook for 30 minutes to make the stock.
  3. Take out the shells and put in the potatoes cubed.
  4. Cook for 10 -20 minutes until potatoes almost done.
  5. Add the cleaned shrimp and smelt and cook for 10 minutes.
  6. Pour over some rice prepared ahead of time and enjoy.
Notes

Any combination of fish makes this a good soup. Preferably seafood that can stand up to a stronger flavor (no light flaky white fish).

Nutrition information
Serving Size:1 bowl
Calories per serving:329.11 kcal
Fat per serving:2.53 g
Saturated fat per serving:0.57 g
Carbs per serving:53.11 g
Protein per serving:23.72 g
Fiber per serving:4.83 g
Sugar per serving:3.86 g
Sodium per serving:965.14 mg
Trans fat per serving:0.01 g
Cholesterol per serving:111.13 mg
Nutrition label for Smelt and Shrimp Fish Soup
Recipe Management Powered by Zip Recipes Plugin