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Low Fat Italian Seafood Soup
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1/4 cup chopped onion
1/4 cup chopped celery, or fennel
2 teaspoons olive oil
1 cup dry white wine
28 ounces canned italian plum tomatoes, with juice
1 bay leaf
1/2 teaspoon dried oregano
freshly ground black pepper
1 pound cod or ocean perch, cut into 1-inch pieces, or other lean white fillet
12 medium shrimp, shelled and deveined, about 6 ounces
4 crostini or toasted italian bread
1 tablespoon finely chopped italian parsley
In large broad saucepan, over low heat, combine onion, celery and olive oil. Sauté, stirring, about 5 minutes, or until vegetables are tender. Add wine; boil 5 minutes. Add tomatoes, bay leaf, oregano and pepper; stir to break up tomatoes. Cook, uncovered, 5 minutes.
Add fish and shrimp; cover. Cook over low heat about 5 minutes, or until seafood is cooked through.
Place a crostini in each bowl. Divide seafood and broth evenly among the bowls. Sprinkle with parsley.
Makes 4 servings.
Calories...320...Fat...5 g...Carbs...25 g...Protein...33 g...Sodium...722 mg...Fiber...2 g.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
)
Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
