Portuguese-style Cod Soup
Nutritional Info
- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 302.2
- Total Fat: 6.2 g
- Cholesterol: 99.1 mg
- Sodium: 855.9 mg
- Total Carbs: 12.5 g
- Dietary Fiber: 3.4 g
- Protein: 43.8 g
View full nutritional breakdown of Portuguese-style Cod Soup calories by ingredient
Introduction
Low-sodium canned or chopped fresh tomatoes will reduce sodium. Spice this quick up to your preference with crushed red and ground white pepper. Low-sodium canned or chopped fresh tomatoes will reduce sodium. Spice this quick up to your preference with crushed red and ground white pepper.Number of Servings: 3
Ingredients
-
1 tablespoon olive oil
2 cloves garlic, crushed or minced
1/4 cup finely chopped carrot
1/2 cup finely chopped onion
1/3 cup finely chopped green pepper
1 (14-1/2 ounce) can of petite-cut diced tomatoes
1/4 cup dry white wine
2 cups low-sodium chicken broth
3 cod fillets, (thawed, if frozen)
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1 bay leaf
crushed red pepper and ground white pepper to taste (start with 1/4 tsp each and adjust from there).
Directions
In a medium stock pot (2-1/2 to 3 quart), warm olive oil over medium heat just until shimmering. Add carrot, onion, and green pepper, and saute, stirring often, for 4-5 minutes. Stir in garlic and saute another minute. Add tomatoes, chicken broth, wine, thyme, basil, bay leaf, crushed red pepper and ground white pepper. Bring to a simmer and let cook for another 5 minutes until vegetables are tender. Taste and adjust pepper to your taste. Reduce heat to low simmer. Add cod and simmer another 5-10 minutes, until cod is cooked through.
Use a slotted spatula to carefully place one filet in each of three bowls. Ladle vegetables and broth, evenly divided over the fish.
I like to serve this with toasted multi-grain artisan bread.
Serving Size: makes 3 hearty bowls, (slightly more than 2 cups per serving))
Number of Servings: 3
Recipe submitted by SparkPeople user KARNERBLUETN.
Use a slotted spatula to carefully place one filet in each of three bowls. Ladle vegetables and broth, evenly divided over the fish.
I like to serve this with toasted multi-grain artisan bread.
Serving Size: makes 3 hearty bowls, (slightly more than 2 cups per serving))
Number of Servings: 3
Recipe submitted by SparkPeople user KARNERBLUETN.