This seafood and fish soup recipe is a typical dish from the south of France and can be adapted for people with chewing and/or swallowing problems. It’s best served with white rice or pasta
Fish soup recipe ingredients
- 400g firm white seawater fish (eg sea bass)
- 1l fish stock
- 1 fennel
- 1 small leek
- 1 onion
- 1 garlic clove
- 1 dl white wine
- 200g pink shrimps (frozen)
- tomatoes
- salt and pepper
- a pinch of saffron threads
- instant binding agent
- lemon juice
- thyme, bay leaves
- tablespoons olive oil
Preparation
- Slice the onion and fennel into thin strips.
- Dice the tomatoes.
- Divide the fish into portions and cook in the fish stock for 3 minutes.
Method
- Fry the fennel, leek, onion and garlic lightly in olive oil.
- Add the white wine, fish stock and herbs. Simmer for about 10 minutes.
To serve
1. Take the fish out of the stock and keep warm.
2. Use a binding agent to bind the soup to your taste.
3. Season with salt and pepper.
4. Just before serving, add the shrimps and the fish to the soup.
5. Finish with some saffron threads, a few drops of lemon juice and the diced tomato.
Nutrition
Value per 100g
Energy …………………………………………………………40kcal / 170kJ
Protein………………………………………………………………………. 5.1g
Total fat…………………………………………………………………….. 1.4g
Saturates ………………………………………………………………….. 0.4g
Monounsaturated fat…………………………………………………. 0.9g
Polyunsaturated fat……………………………………………………. 0.1g
Cholesterol………………………………………………………………..14mg
Carbohydrates……………………………………………………………..1.2g
Sugar …………………………………………………………………………..1.0g
Fibre…………………………………………………………………………….0.7g
Chewing and swallowing advice
- Level 6: take care that the trimmings and the fish are well done, flatten the fish, remove any bones.
- Level 5, 4, 3: mash, blend and sieve the soup respectively. Use fish stock to dilute the soup.
Taste tip
- Give the fish soup more taste by adding some white wine.
- To vary, use fresh mussels instead of shrimps.
Parki’s Kookatelier is a Belgian project focusing on specialised nutrition for people with Parkinson’s disease. The authors are Yves Meersman and Randy Mellaerts.
For more information, visit their website here.
