Soup, Shrimp, tilapia and Fennel with tomatoes
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 222.2
- Total Fat: 5.6 g
- Cholesterol: 113.6 mg
- Sodium: 624.7 mg
- Total Carbs: 10.6 g
- Dietary Fiber: 2.1 g
- Protein: 24.3 g
View full nutritional breakdown of Soup, Shrimp, tilapia and Fennel with tomatoes calories by ingredient
Introduction
Got this recipe out Martha Stewart magazine. I replaced cod with tilapia. I also add about a half teaspoon of chili paste for a little kick. Got this recipe out Martha Stewart magazine. I replaced cod with tilapia. I also add about a half teaspoon of chili paste for a little kick.Number of Servings: 4
Ingredients
-
Shrimp, raw, 8 oz
*Tilapia filet, 8 oz
Onions, raw, 1 cup, chopped
Fennel bulb, 1 cup, sliced
Red Ripe Tomatoes, 2 medium whole (2-3/5" dia)
Bar Harbor Fish Stock, 2 cans/4 servings
Garlic, 3 cloves minced (or up to a tablespoon from a jar)
white pepper
salt
1 Tbl olive oil
white wine, dry or Pinot Grigio.
Directions
in a small pot, boil some water, enough to emerse the tomatoes. meanwhile, prepare a bowl of ice water. drop the tomatoes into bowling water for 1-2 min. then put in ice water and peel the skin off. chop tomatoes and set aside.
In large stock pot, heat olive oil. add garlic, fennel and onion and brown for about 5 minutes. Add salt and white pepper. Deglaze the pan with white wine and reduce to about half liquid on med heat, scraping any bits from the bottom of pot.
Add tomatoes, fish stock, shrimp and tilapia. Stir and cook for about 5 minutes until the fish is about half way done. Turn off the burner and let the soup finish cooking, another 10 minutes or so. Add chili paste or chili flakes if desired for a little spice.
Stir and serve with french bread.
Variations: add a serving of rice to your bowl if you like.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user SEAGIRLRUN.
In large stock pot, heat olive oil. add garlic, fennel and onion and brown for about 5 minutes. Add salt and white pepper. Deglaze the pan with white wine and reduce to about half liquid on med heat, scraping any bits from the bottom of pot.
Add tomatoes, fish stock, shrimp and tilapia. Stir and cook for about 5 minutes until the fish is about half way done. Turn off the burner and let the soup finish cooking, another 10 minutes or so. Add chili paste or chili flakes if desired for a little spice.
Stir and serve with french bread.
Variations: add a serving of rice to your bowl if you like.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user SEAGIRLRUN.