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Fish Soup

Submitted by raya17

YIELD

4 servings

PREP

30 min

COOK

READY

Ingredients

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

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.

* not incl. in nutrient facts

Comments

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Nutrition Facts

Serving Size 823g (29.0 oz)

Amount per Serving

Calories 737 25% of calories from fat

% Daily Value *

Total Fat 20g 31%

Saturated Fat 3g 16%

Trans Fat 0g

Cholesterol 509mg 170%

Sodium 1893mg 79%

Total Carbohydrate 7g 7%

Dietary Fiber 5g 19%

Sugars g

Protein 224g

Vitamin A 157% • Vitamin C 60%

Calcium 34% • Iron 66%

* based on a 2,000 calorie diet How is this calculated?

Trans-fat Free, Good source of fiber

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