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Mediterranean Fish Soup




Source of Recipe


Hometown Cooking Magazine Newsletter


Recipe Introduction


Although Irene--the cook who perfected this recipe--always uses orange roughy, you can substitute any mild white fish, such as cod or sole.


List of Ingredients




1 large onion, chopped
2 cloves garlic, minced
2 Tbsp. cooking oil
2 medium tomatoes, chopped
2 cups water
1 8-oz. bottle clam juice
1 tsp. salt
1/2 tsp. dried thyme, crushed
1/2 tsp. fennel seed, crushed
1/4 tsp. ground turmeric
1/8 tsp. pepper
1 bay leaf
1 lb. orange roughy fillets, cubed



Recipe



In a large saucepan, cook onion and garlic in hot oil until onion is tender. Stir in tomatoes, water, clam juice, salt, thyme, fennel seed, turmeric, pepper, and bay leaf.

Bring mixture to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Add fish; return to boiling. Cook about 3 minutes or just until fish flakes easily when tested with a fork. Discard bay leaf. Serve at once. Makes 4 servings.

Per Serving: 172 cal., 8 g total fat (1 g sat. fat), 23 mg chol., 793 mg sodium, 7 g carbo., 2 g fiber, and 18 g pro. Dietary exchanges: 1-1/2 vegetable, 2-1/2 very-lean meat, 1 fat.