Rating: 3 stars
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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.

Liz Zack
Recipe by Cooking Light December 2006

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Recipe Summary

Yield:
6 servings (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

Nutrition Facts

125 calories; calories from fat 19%; fat 2.7g; saturated fat 0.4g; mono fat 1.3g; poly fat 0.6g; protein 16.2g; carbohydrates 9g; fiber 1.8g; cholesterol 71mg; iron 2.5mg; sodium 368mg; calcium 68mg.
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