Mediterranean Fish Soup
Browse the recipe Mediterranean Fish Soup
Mediterranean Fish Soup
YIELD Makes 4 servings
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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.
INGREDIENTS
| 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 |
PREPARATION:
- 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.
This recipe appears in:
European
NUTRITIONAL INFORMATION:
| Serving Size: | 1-1/2 cups soup with 1/2 cup cooked pasta |
| Sodium | 111 mg |
| Protein | 19 g |
| Fiber | 3 g |
| Carbohydrate | 28 g |
| Cholesterol | 59 mg |
| Saturated Fat | <1 g |
| Total Fat | 2 g |
| Calories from Fat | 10 % |
| Calories | 209 |
DIETARY EXCHANGE:
| Starch | 1-1/2 |
| Vegetable | 1-1/2 |
| Meat | 1-1/2 |