Mediterranean Fish Soup from Healthy Diabetic Recipes

Mediterranean Fish Soup Recipe

Recipe Ingredients:

4 oz uncooked pastina
= (or other small pasta)
Nonstick cooking spray, as needed
3/4 cup chopped onion
2 garlic cloves, minced
1 tsp fennel seeds
1 can no-salt-added stewed tomatoes, (14 1/2 oz)
1 can fat-free reduced-sodium chicken broth, (14 oz)
1 tbsp minced fresh parsley
1/2 tsp freshly-ground black pepper
1/4 tsp ground turmeric
8 oz firm white-fleshed fish, cut 1" pieces
3 oz small shrimp, peeled, deveined

Recipe Instructions:

Cook pasta according to package directions, omitting salt. Drain and 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 begins to turn pink and opaque.

Divide pasta among bowls; ladle soup over pasta.

This recipe yields 4 (1 1/2-cup) servings.

Exchanges Per Serving: 1 1/2 Starch, 1 1/2 Meat, 1 1/2 Vegetable.

Nutrition Facts: Calories 209; Calories from Fat 10%; Total Fat 2g; Saturated Fat 1g; Protein 19g; Carbohydrates 28g; Cholesterol 59mg; Sodium 111mg; Dietary Fiber 3g.

Comments: 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.

Source:
"Diabetic Cooking at http://www.diabeticcooking.com"
S(Formatted for MC6):
"08-08-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Publications International Ltd, 2002"

Servings: 4

“Food without wine is a corpse; wine without food is a ghost; united and well mitched they are as body and soul, living partners.”

~ Andre Simon (1877-1970)

 

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