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Spicy Fish Soup - Low Sodium Version

Servings = 2 | Serving size =about 3 cups soup

This recipe can be multiplied by 2, 3.

This recipe does not make very good leftovers.

1 Tbsp olive oil
1/2 large red bell pepper (seeded and diced)
1/2 large green bell pepper (seeded and diced)
1/8 tsp red pepper flakes
2 cloves garlic (sliced)
1/2 cup white wine
2 bay leaves
fresh ground black pepper (to taste)
1/8 tsp dried thyme leaves
1/8 tsp dried marjoram leaves
1/8 tsp dried oregano leaves
1/8 tsp dried tarragon
1/2 lb red potatoes (cut into 1/2 inch cubes)
6 cups water
10 medium mussels (scrubbed)
6 medium clams (scrubbed)
4 ounces shrimp (peeled and deveined)
4 ounces bay scallops

Place the olive oil in a large stock pot over medium heat. Add the red pepper, green pepper, red pepper flakes and garlic. Cook for about 4 - 5 minutes stirring frequently.

Add the wine, salt, bay leaves, pepper, thyme, marjoram, oregano, tarragon, potatoes and water. Simmer, stirring occasionally but gently, for about 45 minutes until all but about 2 cups of liquid is left.

Add the mussels, clams, shrimp and scallops and cook until the mussels and clams are open and the shrimp and scallops are cooked through -- about 5 - 8 minutes.

Serve.

Nutrition Facts

Serving size: about 3 cups soup | Servings 2

Calories 436 | Calories from Fat 97

Amount Per Serving (% Daily Value)

Total Fat 11g (17%) | Saturated Fat 2g (8%)

Monounsaturated Fat 6g | Trans Fat 0g

Cholesterol 138 mg (46 %) | Sodium 437 mg (24 %)

Total Carbohydrates 36g (12%) | Sugars 4g

Dietary Fiber 5g (20%) | Protein 39g

Vitamin A 54% | Vitamin C 204 % | Calcium 12% | Iron 65%

Vitamin K 13 mcg  | Potassium  1441 mg | Magnesium  129 mg

 
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