Mediterranean Fish Soup
Each bustling Mediterranean seaport has a traditional seafood soup or stew. Within each city, recipes vary according to the day's catch. This energy-packed soup is just a sample of what is overseas.
Makes 4 servings
|4||ounces uncooked pastina or other small pasta|
|Nonstick cooking spray|
|3/4||cup chopped onion|
|2||cloves garlic, minced|
|1||teaspoon fennel seeds|
|1||can (about 14 ounces) no-salt-added stewed tomatoes|
|1||can (about 14 ounces) fat-free reduced-sodium chicken broth|
|1||tablespoon minced fresh parsley|
|1/2||teaspoon black pepper|
|1/4||teaspoon ground turmeric|
|8||ounces firm, white-fleshed fish, cut into 1-inch pieces|
|3||ounces uncooked small shrimp, peeled and deveined|
- Cook pasta according to package directions, omitting salt. Drain; set aside.
- Spray large nonstick saucepan with cooking spray. Add onion, garlic and fennel seeds; cook over medium heat 3 minutes or until onion is tender.
- Stir in tomatoes, chicken broth, parsley, pepper and turmeric. Bring to a boil; reduce heat and simmer 10 minutes. Add fish and cook 1 minute. Add shrimp and cook until shrimp just begin to turn pink and opaque.
- Divide pasta among 4 bowls; ladle soup over pasta.
|Serving Size:||1-1/2 cups soup with 1/2 cup cooked pasta|
|Saturated Fat||<1 g|
|Total Fat||2 g|
|Calories from Fat||10 %|
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