(6 Servings)


  • 1 onion, thinly sliced
  • 1 medium leek, sliced
  • 1 medium carrot, chopped
  • 2 large garlic cloves, minced
  • 5 large celery ribs, thinly sliced, plus 1/4 cup leaves
  • 2 parsley sprigs
  • 2 thyme sprigs
  • Salt and pepper to taste
  • 1 small lemon, scrubbed and quartered
  • 4 ⅓ cups fat free chicken or vegetable broth
  • 2 cups water
  • 1 ½-pounds white fish (cod, haddock, sole, flounder)


  1. In a large pan, over medium heat, add 1/3 cup of chicken or vegetable broth and saute the onion, leek, carrot, garlic, celery ribs and leaves, parsley and thyme and season with salt and pepper.
  2. Cook, stirring, until the vegetables are softened, 8 minutes.
  3. Add the lemon and remaining broth and simmer over moderate heat until reduced by one-third, about 5 minutes.
  4. Season the fish with salt and pepper and add it to the pan.
  5. Cover and simmer over low heat for 5 minutes.
  6. Turn the fish, cover, and cook over medium heat for about 5 minutes.
  7. Transfer the soup to a deep dish and serve topped with more chopped parsley.
Nutritional Facts (per serving): 120 Calories (23g Protein, 5g Carbs, 1g Fat)