Little known outside of Greece, this fisherman’s soup is lighter than its French counterparts bouillabaisse and bourride.
3 Tbsp (45 mL) extra-virgin olive oil
2 onions, finely diced
2 large garlic cloves, minced
3 large tomatoes, diced
3 medium potatoes, sliced
1/2 tsp (2 mL) dried oregano
1 tsp (5 mL) fresh thyme
4 cups (1 L) homemade or low-sodium fish or vegetable broth
1 lb (450 g) assorted lean firm-fleshed white fish (halibut, monkfish, cod, haddock, etc.), cut into 1 to 1 1/2 in (2.5 to 4 cm) chunks
1/2 lb (225 g) raw shrimps (size 21/25)
Juice of 2 lemons
Salt and pepper to taste
1 1/2 Tbsp (22 mL) chopped fresh flat-leaf parsley (for garnish)
Heat oil in large heavy-bottom pan over medium heat. Add onions and garlic, and cook 3 to 5 minutes until softened. Add tomatoes and cook for 2 minutes. Add potatoes, herbs, and stock; bring to a boil. Reduce heat and simmer 10 to 15 minutes, or until potato is cooked through and tender.
Add fish and shrimp and cook 5 to 7 minutes or until fish is cooked. Do not overcook! Add lemon juice, and salt and pepper to taste. Pour into warm bowls and top with parsley.
Each serving contains: 452 calories; 39 g protein; 13 g total fat (2 g sat. fat, 0 g trans fat); 43 g carbohydrates (8 g sugars, 5 g fibre); 207 mg sodium a
After a successful corporate career, Céline Turenne decided to follow her passion and enrolled in cooking school. She advocates home cooking as a healthy lifestyle choice
Shrimps are low in fat and calories. A 4 oz (85 g) serving provides 15 percent of our daily omega-3 requirement and is a good source of vitamin B12.
source: "International Soups", alive #360, October 2012
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