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Italian Seafood Soup

Categories:
fish, italian, seafood, soups & stews

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 & deveined
--about 6 ounces
4 crostini or toasted italian bread
1 tablespoon finely chopped italian parsley

1. 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.

2. Add fish and shrimp; cover. Cook over low heat about 5 minutes, or until seafood is cooked through.

3. Place a crostini in each bowl. Divide seafood and broth evenly among the bowls. Sprinkle with parsley.

Per serving: About 320 calories, 33g protein, 25g carbohydrate, 5g fat, 17% calories from fat, 113mg cholesterol, 722mg sodium, 2g fiber.

Busted by Gail Shermeyer <4paws@netrax.net>



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Contributor: Lose Weight & Stay Fit, Woman's Day V7#5

Yield: 4 servings

Preparation Time: 0:35




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