Italian Fish Soup

In Italy, there are as many versions of zuppa di pesce, or fish soup, as there are coastal towns. Serve this low-calorie, low-fat fish soup as if visiting Italy--topped with a slice of toasted bread.


Italian Fish Soup

by 3  people


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Ingredients
  • 8   ounces 
    fresh or frozen haddock, bass, sole, or other fish fillets
  • 6   ounces 
    fresh or frozen peeled and deveined shrimp
  • 3   cups 
    water
  • 2   
    medium tomatoes, peeled and cut up
  • 1   cup 
    thinly sliced carrots (2 medium)
  • 1/2  cup 
    chopped celery
  • 1/2  cup 
    dry white wine or water
  • 1/3  cup 
    chopped onion
  • 2   teaspoons 
    instant chicken bouillon granules
  • 1/2  teaspoon 
    dried marjoram, crushed
  • 1/2  teaspoon 
    finely shredded orange peel
  • 2   
    cloves garlic, minced
  • 2   
    bay leaves
  •  
    Dash bottled hot pepper sauce
  • 1/4  cup 
    tomato paste
  • 4   slices 
    Italian bread, toasted
Directions
1.
Thaw the fish fillets and shrimp, if frozen. Rinse fish and shrimp; pat dry with paper towels. Cut the fish into 1-inch pieces; halve shrimp lengthwise. Chill.
2.
In a large saucepan combine the 3 cups of water, the tomatoes, carrots, celery, wine or water, onion, bouillon granules, marjoram, orange peel, garlic, bay leaves, and hot pepper sauce. Bring to boiling; reduce heat. Cover and simmer for 15 to 20 minutes or until vegetables are nearly tender. Stir in tomato paste.
3.
Add fish pieces and shrimp to saucepan. Bring mixture just to boiling; reduce heat. Cover and simmer about 5 minutes more or until fish flakes easily when tested with a fork and shrimp turn pink. Discard bay leaves.
4.
To serve, ladle into soup bowls. Place a slice of Italian bread on each serving. Serve immediately. Makes 4 servings.
Nutrition information
Per Serving: cal. (kcal) 252, Fat, total (g) 3, chol. (mg) 96, sat. fat (g) 0, carb. (g) 30, fiber (g) 5, pro. (g) 24, sodium (mg) 780, Percent Daily Values are based on a 2,000 calorie diet
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