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.
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
How to Make It
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.
Just ok. I made a mistake and added the clams to early so I wasn't surprised when they were a bit chewy. Aside from that (my mistake) the recipe was still just ok. With a little tweeking it may be better.
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