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Greek Fish Soup with Zucchini

The healthiest food from sunny Greece! In sunny Greece they love dishes packed with fish, vegetables, and, of course, plenty of spices. Here's one of them. This soup is delicious, nourishing, and full of vitamins — just be warned, it's on the spicy side, though that depends on the chili you pick.

NamiraAuthor avatar
Recipe author
Fish soup with zucchini zucchini
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 6 % 1 g
Fats 63 % 10 g
Carbohydrates 31 % 5 g
123 kcal
GI: 100 / 0 / 0
  • Start by cleaning the fish, removing the gills and innards. Separate out the fillets and set them aside for now. Put the head, bones, and spine in a pot, salt them, and cook for 20 minutes. When the broth is ready, strain it so no bones remain. Cut the zucchini into half-moons. Seed and clean the chili and slice it into small rings (I really recommend removing the seeds). Finely chop the onion. In a separate pot, lightly sauté the onion, zucchini, and fillet pieces in olive oil. Add the chili, pour in the wine, and let it cook down. Blanch the tomato in boiling water, peel it carefully, slice it, and add it to the pot with everything else. Pour in the broth and cook, stirring, for 5 minutes. The soup is nearly done — all that's left is to chop the fresh herbs and sprinkle them into each bowl.

Caloric content of the products possible in the composition of the dish

  • Tomatoes - 23  kcal/100g
  • Fresh basil - 27  kcal/100g
  • Dried basil - 251  kcal/100g
  • Parsley greens - 45  kcal/100g
  • Tarragon - 25  kcal/100g
  • Tarhun - 40  kcal/100g
  • White wine - 78  kcal/100g
  • Hot capsicum - 40  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Olive oil - 913  kcal/100g
  • Zucchini - 16  kcal/100g

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