MENU

Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

 

Hunger is the best spice.
-Swedish Proverb

The refrigerator light goes on...

Soup is the best cure for the winter blues and this spicy fish soup will really heat things up. If you don't like it spicy, leave out the chili and the soup is still great. Combine all that's good of soup with all that's wonderful about eating fish and you have the perfect meal. This soup is easy and quick to make. The potatoes thicken the broth and the fish flavor combines with the veggies for a great soup.

Give Up the Grit

Fresh clams can be gritty; soak them in water with cornmeal to help purge any grit inside the shell. Make sure that you add some salt to the water (clams are, after all, saltwater animals). Use about 1/3 of a cup of salt in a gallon of cool water. You don't need much cornmeal two tablespoons or so. The clams will feed on the cornmeal and expel the grit and such that are inside the shells.


 

Spicy Fish Soup - Low Sodium Version



Servings = 2 | Serving size =about 3 cups soup

Cooking Time = 60 Minutes

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

.

Amount Per Serving

Calories 436 Calories from Fat 97
  % Daily Value
Total Fat 11g 17%
    Saturated Fat 2g 8%
    Monounsaturated Fat 6g  
    Trans Fat 0g  
Cholesterol 138mg 46%
Sodium 437mg 24%
Total Carbohydrates 36g 12%
    Dietary Fiber 5g 20%
    Sugars 4g  
Protein 39g  
Vitamin A 54% Vitamin C 204%
Calcium 12% Iron 65%
Vitamin K 13 mcg Potassium 1441 mg
Magnesium 129 mg