Southern Italian Fish Soup

recipe
If you have a great seafood market nearby, try adding other fish or seafood--clams or chopped scallops or cod, for example. You can make the broth for this fresh, fast soup the day before. Follow the recipe through step one, cover, and chill. To finish, bring the broth to a simmer, and proceed with step two.

Yield:

6 servings (serving size: about 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 125
Caloriesfromfat 19 %
Fat 2.7 g
Satfat 0.4 g
Monofat 1.3 g
Polyfat 0.6 g
Protein 16.2 g
Carbohydrate 9 g
Fiber 1.8 g
Cholesterol 71 mg
Iron 2.5 mg
Sodium 368 mg
Calcium 68 mg

Ingredients

Cooking spray
2 teaspoons olive oil
2 1/2 cups chopped leek (about 2 large)
2 garlic cloves, minced
2 1/2 cups water
1 cup dry white wine
1 (14.5-ounce) can diced tomatoes, undrained
1 thyme sprig
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
8 ounces medium shrimp, peeled, deveined, and coarsely chopped
8 ounces grouper or other firm white fish fillets, cut into 2-inch pieces
1/3 cup chopped fresh flat-leaf parsley

Preparation

Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add oil to pan, swirling to coat. Add leek; sauté 8 minutes or until tender and lightly browned. Add garlic; sauté for 1 minute. Stir in 2 1/2 cups water, wine, tomatoes, and thyme; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Discard thyme.

Stir in salt, pepper, shrimp, and grouper; simmer 6 minutes or until fish is done. Remove from heat; stir in parsley. Serve immediately.

Note:

Liz Zack,

Cooking Light

December 2006
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