Advertisement
Ingredients
2 leeks
¼ cup olive oil
2 cloves garlic, minced
¼ cup Italian parsley, chopped
2 cups tomatoes, peeled, seeded and chopped (fresh or canned)
2 teaspoons tomato paste
1 teaspoon thyme leaves
1 teaspoon rosemary leaves
6 cups fish stock or clam juice
1 cup dry red wine
1 pound fish fillets (halibut, red snapper, monkfish or cod)
1 pound shrimp, peeled and deveined
1 pound bay scallops
Coarse salt and freshly ground pepper to taste
Nutritional analysis per serving (4 to 6 servings)
12 grams carbs; 180 milligrams cholesterol; 375 calories; 8 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 13 grams fat; 2 grams fiber; 1383 milligrams sodium; 46 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Slice the leeks and place them in a bowl of cold water. Rinse thoroughly to make sure all the grit is removed. In a large stock pot or heavy casserole, heat the olive oil and saute the leeks and garlic. Add the parsley, tomatoes, tomato paste, thyme, rosemary, fish stock and wine. Bring to boil, turn down heat and simmer for 20 minutes, uncovered.
- Step 2
Add the fish fillets, shrimp and scallops and cook for five minutes. Correct seasoning and serve the soup immediately.
Private Notes
Comments
carefully salt sautéing leeks. for a silky texture, put the mixture from step one through a sieve before proceeding to step two. in correcting seasoning, err on the side of caution.