Amount
Ingredient
Preparation



1
tablespoon
safflower oil





1
each
onion

or leek



3
each
potatoes

cubed



2
each
carrots

cut into 1 inch chunks



1/4
cup
parsley

chopped



1/2
teaspoon
dill weed

dried



1/4
teaspoon
salt





6
cups
water





1
pound
fish

cut in 1 inch pieces (cod, orange roughy, perch)



1
x
paprika

for garnish

 In a large pot, sauteB onion in oil until translucent.  Add vegetables, water, and seasonings and simmer 2 minutes.  For a creamier texture, puree part of the soup and return to the pot.  Add fish and simmer 1 minutes more.  Serve in bowls and garnish with paprika.
  
Nutritional information per serving: Protein: 3 grams (36%); Carbohydrates: 43.5 grams (52%); Fat: 4.6 grams (12%); Calories: 335; Sodium: 28 mg; Cholesterol: 61.2 mg. Exchanges: 3 Bread, 3 Lean Meat
  
Serves 4