Fish Soup Provençale
This recipe from Ann LeClaire makes good use of the green and red bell peppers that become plentiful in gardens adn farmers' markets this time of year. Ask for the freshest fish available at your supermarket or favorite seafood market.
Recipe by Cooking Light August 2000
Recipe Summary test
188 calories; calories from fat 23%; fat 4.7g; saturated fat 1.3g; mono fat 2.2g; poly fat 0.7g; protein 17.5g; carbohydrates 19.4g; fiber 2.9g; cholesterol 32mg; iron 2.2mg; sodium 456mg; calcium 71mg.