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Italian Fish Soup

 

By adding extra fish such as a lobster per person this will become a meal instead of a soup.
30

Yield

8

servings

Prep

30

min

Cook

30

min

Ready

60

min

Trans-fat Free, Low Carb
 

Ingredients

½ cup olive oil
3 each leeks
cleaned and sliced, white part only
*
2 Cloves garlic
finely diced
*
1 each yellow onion
peeled and chopped
1 cup celery
chopped
1 cup mushrooms
fresh, sliced
6 cups fish stock
clam nectar, or water
1 cup tomato sauce
1 cup white wine
dry
*
1 x cayenne pepper
to taste
*
1 pound fish fillets
(cod, seabass, monkfish), boneless, cut into small pieces
2 pounds shrimp
crab, clams (soaked in fresh water then drained), mussels (scrubbed with beards removed)
1 x parsley leaves
chopped, for garnish
*

Directions

Sauté the leeks, onions, celery, garlic and mushrooms until the onions are clear.

Add the stock, nectar or water, tomato sauce and white wine.

Bring to a heavy simmer and taste.

Add the cayenne pepper and salt to taste.

Prepare the seafood and add to the pot, remembering to add first those things which take longest to cook.

The various shellfish go in with the shells on.

Simmer until done.

Serve in large bowls over spaghetti.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 432g (15.2 oz)
Amount per Serving
Calories 34744% of calories from fat
 % Daily Value *
Total Fat 17g 26%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 260mg 87%
Sodium 910mg 38%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 4%
Sugars g
Protein 84g
Vitamin A 9% Vitamin C 13%
Calcium 12% Iron 25%
* based on a 2,000 calorie diet How is this calculated?

 

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