Of which 4 g sugars and 0.8 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Lean protein (fish) · Iodine (fish) · Potassium (potato)
Allergens crustaceans (shellfish), fish
Algarve-style fish soup with shrimp
Fish, shrimp and potatoes in one pot, southern Portuguese style.
Ingredients
- 300 g (10½ oz) white fish (hake), in pieces
- 200 g (7 oz) shrimp, peeled and deveined
- 2 ripe tomatoes, chopped (200 g / 7 oz)
- 2 medium potatoes, diced (300 g / 10½ oz)
- 1 large onion, chopped (150 g / 5½ oz)
- 3 cloves garlic, minced (9 g)
- fresh cilantro, to taste
- 1½ tbsp olive oil (15 g / ½ oz)
- 1 liter (4¼ cups) water
- salt and black pepper, to taste
Method
- Sauté the onion and garlic in the olive oil in a large pot until soft.
- Add the chopped tomatoes and let them cook down for 2–3 minutes.
The full method (6 steps), Rico's tip, the Thermomix® or similar version, the variations and storage are in the ebook “Fish & Seafood”. The English edition is coming soon.
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