This is a delicious seafood and tomato based soup. You can use a variety of seafood and fish, whatever is fresh and reasonably priced. We use white wine in this for a lighter broth.

Serves: 6
Prep Time: 15 minutes
Cooking Time: 25 minutes
Difficulty: Easy


1 tablespoon olive oil
4 cloves garlic, fresh
1/2 onion, large, finely chopped
1/2 teaspoon thyme, dried
1/4 teaspoon pepper, black, ground
2 cups tomatoes, canned, crushed
1 cup wine, white, dry
2 cups fish broth
3/4 pound shrimp, raw, large
1/2 pound mussels, raw
1/2 pound clams, raw
3/4 pound halibut, cod or other white fish
1/2 cup parsley, fresh, chopped
1 bayleaf

Preparation: Cut fish into one and a half inch pieces and set aside. Remove shells from shrimp, clean and devein them and set aside. Wash clams and mussels (disgard any opened ones) and then simmer them in a small pan with 1 cup of water. Cook for about 7 minutes until shells open, discarding the ones that do not open. Heat olive oil in a large skillet over medium heat. Add onions and stir. Add garlic and cook for about 2 to 3 minutes. Pour wine and broth into skillet and cook for about 4 minutes. Add crushed tomatoes, thyme, bayleaf and black pepper, the stir. Add fish and shrimp to skillet and cook over medium heat for about 4 minutes. With a slotted spoon, add clams and mussels to skillet. Cook for 3 more minutes to incorporate flavors. Serve in bowls with parsley sprinkled over top and crusty bread or toasted baguettes at the table.

Nutrition: Per Serving About: 280 calories, 7 g fat, 1 g saturated fat, 0 g trans fat, 36 g protein, 12 g carbohydrates, 2 g dietary fiber, 620 mg sodium; WW Points plus value 6

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