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Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

  • 1 tablespoons - olive oil
  • 1 - small onion, chopped
  • 1 - small green pepper, chopped
  • 2 - medium carrots, chopped
  • 1 cloves - garlic, minced
  • 1 cans - (15 ounces) tomato sauce
  • 1 cans - (14-1/2 ounces) diced tomatoes, undrained
  • 3/4 cups - white wine or chicken broth
  • 1 - bay leaf
  • 1/2 teaspoons - dried oregano
  • 1/4 teaspoons - dried basil
  • 1/4 teaspoons - pepper
  • 3/4 pounds - salmon fillets, skinned and cut into 3/4-inch cubes
  • 1/2 pounds - uncooked medium shrimp, peeled and deveined
  • 3 tablespoons - minced fresh parsley
  • Directions:

    In a large saucepan, heat oil over medium heat. Add onion and green pepper, cooking and stirring until vegetables are tender. Add carrots and garlic; cook 3 minutes longer.

    Stir in tomato sauce, tomatoes, wine and seasonings. Bring to a boil. Reduce heat and simmer, covered, 30 minutes. Stir in salmon, shrimp and parsley.

    Cook, covered, 7-10 minutes longer or until fish flakes easily with a fork and shrimp turns pink. Discard bay leaf.

    Brief Description

    Healthy soup full of hearty chunks of salmon, shrimp and lots of vegetables.

    Main Ingredient:

    salmon

    Category:  Soups

    Cuisine:  American

    Prep Time: 20 min
    Cook Time: 50 min

    Notes

    1 cup equals 212 calories, 9 g fat (2 g saturated fat), 87 mg cholesterol, 620 mg sodium, 13 g carbohydrate, 3 g fiber, 19 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable.

    Source

    Originally published as Seafood Soup in Light & Tasty December/January 2005, p52

    Posted By:

    cookingmama

    Posted On:

    January 25, 2016

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    1. my div says:

      […] Salmon, shrimp and veggies in a white wine tomato sauce make a terrific Seafood Soup. […]

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