| | Hearty Fish Soup 1 large onion, chopped
1 stalk celery with leaves, chopped
1 clove garlic, minced
1 tablespoon of oil
2 cans (16 ounces each) of unsalted tomatoes, chopped
1/2 cup of white wine
2 tablespoons of chopped parsley
1/2 teaspoon of chopped parsley
1/2 teaspoon of Lite salt or less
1/4 teaspoon of thyme leaves
A few grinds of red pepper
1 pound of red snapper, cut into bite size pieces | |
In a large saucepan, sauté the onions, celery and garlic in oil until tender. Stir in the tomatoes, wine, parsley. Lite salt, thyme and pepper. Cover and simmer gently for about 30 minutes. To finish soup, bring the tomato base to a boil. Add fish and lower heat. Simmer gently for 7 - 10 minutes or until the fish is opaque. Do not overcook. Makes 4 servings |
