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First let me say that 4 servings became 2 tonight. The tomatoes really cooked away into the soup so I just picked out the skins at serving time. The only thing I would change would be to use fish stock (if available) in place of the chicken. This is a lovely light and low fat soup that I'm sure I'll make again. I didn't have sea bass so I used Mahi Mahi along with the shrimp.
Excellent. I did it with scallops and white fish (Goldbutsfilet, don't know the English name) but I'd recommend adding the tomatoes only 8 minutes before the end of cooking. My other half and I finished four servings between us. ;D
Very, very good. I used leftover grilled red snapper and one small package of dried shrimp (added with the veggies). Left out carrots and added a can of navy beans drained. My family loved it!
Great recipe. I made it just as listed and it was fantastic. Adding the shrimp was a nice touch. I plan to keep this recipe adn will try it with all kinds of fish. Thanks!
Very light and flavoursome, this recipe is definitely one to keep. I didn't have any shrimp, marjoram or orange peel so skipped those and added a pinch of oragano and 2 slices of tinned pineapple. I also substituted milk for wine like Polar Bear and used natural chicken stock rather than bouillon. Will definitely be making this again!
I did away with the white wine because of the kids. Instead, I added a cup of fresh milk and it tasted wonderful ! Both adults and kids loved it so much they asked me to make it again the next day. I used salmon and Alaska fish fillets. Instead of chicken bouillons, I used leftover chicken broth instead. I dont favor using chicken bouillons in soup because after some time, you can detect the monosodium glutamate in them in any soup. With salmon, you dont need artificial flavoring, the taste itself makes sumptuous soups. Natural is best and gives out a slightly thicker consistency. I will definitely use this recipe over and over again. Thanks for sharing ! Polar Bear