Fish Soup
Yield
4 servingsPrep
30 minCook
Ready
Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | tablespoons |
olive oil
|
|
| 1 | medium |
onions
chopped |
|
| 3 | cloves |
garlic
minced |
|
| 4 | cans |
clams
minced |
*
|
| 4 | cups |
tomatoes
peeled and chopped |
|
| 1 | cup |
carrots
finely chopped |
|
| 2 | cups |
celery
finely chopped |
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
dry mustard
|
|
| ½ | teaspoon |
oregano
|
|
| ½ | teaspoon |
paprika
|
|
| 4 | each |
bay leaves
|
*
|
| 1 ½ | pounds |
shrimp
|
|
| 1 | pound |
scallops
|
|
| 2 | cans |
beef stock
|
*
|
| 2 | cans |
chicken broth
|
*
|
| 4 | cans |
water
|
*
|
| 1 | pound |
haddock
|
|
| 1 | pound |
fish, cod
cut into bite size |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6E+1 | ml |
olive oil
|
|
| 1 | medium |
onions
chopped |
|
| 3 | cloves |
garlic
minced |
|
| 4 | cans |
clams
minced |
*
|
| 946 | ml |
tomatoes
peeled and chopped |
|
| 237 | ml |
carrots
finely chopped |
|
| 473 | ml |
celery
finely chopped |
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
dry mustard
|
|
| 2.5 | ml |
oregano
|
|
| 2.5 | ml |
paprika
|
|
| 4 | each |
bay leaves
|
*
|
| 680.4 | g |
shrimp
|
|
| 453.6 | g |
scallops
|
|
| 2 | cans |
beef stock
|
*
|
| 2 | cans |
chicken broth
|
*
|
| 4 | cans |
water
|
*
|
| 453.6 | g |
haddock
|
|
| 453.6 | g |
fish, cod
cut into bite size |
|
Directions
Sauté onion, garlic, olive oil in heavy pan until golden.
Add clams, tomatos, carrots, celery, broth, water and spices.
Simmer for about 1 hour.
Add fish and scallops.
Let come to a boil.
Add shrimp.
Let it come to a boil until fish flakes with a fork.
