Low Fat Italian Seafood Soup Recipe

Ingredients

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

Method

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.

Cooks Comments and Tips