North Sea Soup
Recipe from
Better Homes and Gardens
Serve this low-cal fish and tomato soup with hearty whole grain bread, flat bread, or Scandinavian potato bread.
Servings:
2 or 3 servings
Total Time:
25 mins
Ingredients
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8 ouncesskinless, boneless sea bass, red snapper, and/or catfish filletssee savings
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1/4 cupchopped onionsee savings
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1 clovegarlic, mincedsee savings
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1 tablespoonmargarine, butter, or olive oilsee savings
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2 cupswatersee savings
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2fish bouillon cubes or 2 teaspoons instant chicken bouillon granulessee savings
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2 teaspoonslemon juicesee savings
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1bay leafsee savings
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1/4 teaspoondried thyme, crushedsee savings
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1/8 teaspoonfennel seed, crushedsee savings
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Dashground saffron (optional)see savings
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2 smallplum tomatoes, halved lengthwise and thinly slicedsee savings
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Fresh thyme sprigs (optional)see savings
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Directions
1.
Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut fish into 3/4-inch pieces; set aside.
2.
In a medium saucepan cook onion and garlic in hot margarine over medium heat until onion is tender. Stir in water, fish bouillon cubes, lemon juice, bay leaf, dried thyme, fennel seed, and if desired, saffron.
3.
Bring to boiling. Add fish and tomatoes. Return to boiling; reduce heat. Simmer, covered, about 4 minutes or until fish flakes easily with a fork. Discard bay leaf. If desired, garnish with fresh thyme.
Nutrition information
Per serving: Calories 196, Total Fat 9 g, Saturated Fat 2 g, Monounsaturated Fat 2 g, Polyunsaturated Fat 1 g, Cholesterol 47 mg, Sodium 1016 mg, Carbohydrate 6 g, Total Sugar 2 g, Fiber 1 g, Protein 22 g. Daily Values: Vitamin A 0%, Vitamin C 25%, Calcium 4%, Iron 6%. Exchanges: Vegetable 1, Fat 1.5.
Percent Daily Values are based on a 2,000 calorie diet
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