Mexican · Dinner
Fresh Snapper Broth
A light Mexican broth built on white snapper fillet poached in a tomato and oregano-scented stock with onion, garlic, and serrano chile. Finished with lime and cilantro, it leans on lean fish and skips cream or cheese, keeping cholesterol and saturated fat low while staying bright and savory.
$7
15 minsPrep
25 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
268Calories
39.2gProtein
5.8gFat
15.1gCarbs
6.8gSugar
3.4gFiber
612mgSodium
74mgChol
1gSat Fat
980mgPotassium
85mgCalcium
2.1mgIron
3.4mcgVitamin B12
28mgVitamin C
Goes well with
Sauvignon Blanc
local
Agua de Jamaica
international
low-cholesterol
gluten-free
low-calorie
protein-rich
low-carb
low-chol
Instructions
1
Prep
Cut snapper into 2-inch chunks and pat dry. Slice onion thinly, mince garlic, and dice celery and carrot.
2
Heat the olive oil in a soup pot over medium heat. Add onion, garlic, celery, and carrot; sweat 5 minutes until onion turns translucent without browning.
3
Stir in canned tomatoes, serrano chile, oregano, and bay leaf. Simmer over medium heat for 3 minutes until tomato deepens and smells cooked through.
4
Pour in fish stock and bring to a gentle simmer over medium-low heat for 12 minutes until vegetables are tender when pierced.
5
Slide snapper chunks into broth and poach over low heat 5 to 6 minutes at a bare simmer so fish stays tender.
6
Remove bay leaf, stir in lime juice and cilantro, and season with salt to taste.
7
Plate
Ladle broth and snapper into a deep bowl and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g snapper fillet
- 2 cup480ml fish stock
- 1 cup120g, about a third of a 14.5 oz can canned tomatoes
- 11 white onion
- 4 cloves4 cloves garlic
- 11 serrano chile
- 1/2 cup50g celery
- 1/2 cup60g carrot
- 2 tsp2 tsp olive oil
- 11 lime, juiced
- 4 tbsp4 tbsp cilantro
- 1/2 tsp1/2 tsp dried oregano
- 22 small bay leaf
- Salt to taste
