Seafood Soup by Kay
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Pam cooking spray1 tsp. Olive Oil1 1/2 Cup Onion3 Tlb minced fresh parsley2 cloves garlic1 6 oz can Tomato Paste2 -15 oz & 1 -8 oz cans Tomato Sauce2 cans Swanson Natural Goodness Chicken Broth4 Tlb Sherry, dry2 Bay Leaf3/4 tsp Whole Thyme3/4 tsp Black Pepper (Ground)1/2 tspTobasco12 fresh Clams, steamed3/4 lb Shrimp, raw & cleaned3/4 lb Scallops, raw & cleaned3/4 lb Pink Salmon or Red Snapper, cut into 1" peices
Coat a Dutch oven with cooking spray, add oil, place over medium-high heat until hot. Add onion, parsley, and garlic; saute until tender. Stir in tomato paste and the next 7 ingredients. Bring to a boil; cover, reduce heat, and simmer 20 minutes.
Scrub clams thoroughly, discarding any shells that are cracked or opened. Place in boiling water, cover and reduce heat and steam for 8 to 10 minutes or until shells open wide. Remove and drain water.
Add clams, shrimp, snapper (or salmon), and scallops to tomato sauce. Simmer 10 minutes or until fish flakes easily with a fork. Remove and discard bay leaves. Yield: 11 servings
Number of Servings: 10
Recipe submitted by SparkPeople user KAYKETTERLING.
Scrub clams thoroughly, discarding any shells that are cracked or opened. Place in boiling water, cover and reduce heat and steam for 8 to 10 minutes or until shells open wide. Remove and drain water.
Add clams, shrimp, snapper (or salmon), and scallops to tomato sauce. Simmer 10 minutes or until fish flakes easily with a fork. Remove and discard bay leaves. Yield: 11 servings
Number of Servings: 10
Recipe submitted by SparkPeople user KAYKETTERLING.
Nutritional Info Amount Per Serving
- Calories: 210.5
- Total Fat: 3.5 g
- Cholesterol: 91.7 mg
- Sodium: 973.3 mg
- Total Carbs: 17.2 g
- Dietary Fiber: 3.2 g
- Protein: 26.8 g
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