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    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.

    Serves 4.

    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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