Tomato-Based White Wine Fish Soup

Yield: 6 servings (serving size: 1 cup)

Ingredients

• 1 1/2  tablespoons  olive oil
• 1  cup  chopped onion
• 2  garlic cloves, minced
• 5  tablespoons  tomato paste
• 1  cup  chopped fennel bulb
• 1  cup  thinly sliced carrot
• 1  cup  chopped red bell pepper
• 1  cup  dry white wine
• 2  (8-ounce) bottles clam juice
• 1/2  pound  peeled and deveined shrimp, chopped
• 1/2  pound  sea scallops
• 1/2  pound  skinless halibut fillets, cut into 1-inch pieces
• 1 1/2  teaspoons  chopped fresh tarragon
• 1/2  teaspoon  chopped fresh thyme
• 1/2  teaspoon  freshly ground black pepper
• Thyme sprigs (optional)

Preparation

1. Heat olive oil in a large Dutch oven over medium-high heat. Add onion to pan; sauté 2 minutes, stirring occasionally. Add garlic; sauté 1 minute, stirring constantly. Reduce heat to medium. Add tomato paste to pan; cook 7 minutes or until paste begins to brown, stirring occasionally. Add fennel and next 4 ingredients (through clam juice); bring to a boil. Reduce heat, and simmer 15 minutes or until vegetables are just tender. Stir in shrimp, scallops, and fish. Cover and cook 5 minutes or until fish is done. Gently stir in tarragon, chopped thyme, and pepper. Garnish with thyme sprigs, if desired.

Nutritional Information

Calories:

191 (27% from fat)

Fat:

5.7g (sat 0.9g,mono 3g,poly 1.1g)

Protein:

23.7g

Carbohydrate:

11.8g

Fiber:

2.4g

Cholesterol:

99mg

Iron:

2.3mg

Sodium:

451mg

Calcium:

80mg