| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Seafood |
|
2bl |
1 |
servings |
INGREDIENTS
| 2 |
|
Leeks; trimmed and washed, |
|
|
; (or 1 onion, peeled |
|
|
; and sliced) |
| 2 |
|
Cloves garlic; peeled and crushed |
| 500 |
g |
Ripe tomatoes; peeled and chopped, |
|
|
; (or 1 X 415 g can |
|
|
; peeled tomatoes) |
| 1 |
c |
Dry white wine |
| 1 1/2 |
c |
Water |
| 1/4 |
ts |
Dried turmeric |
| 1/2 |
ts |
Dried oregano |
| 1 |
pn |
Fennel seeds; (optional) |
| 3 |
|
Medium-sized potatoes |
| 1 |
|
1 kilogram thick ling or gemfish fillets; skinned and chopped |
|
|
; into suitable sized |
|
|
; chunks |
| 1 |
kg |
Raw king prawns; peeled and |
|
|
; de-veined |
| 2 |
tb |
Chopped fresh parsley |
|
|
Salt and freshly ground black pepper |
INSTRUCTIONS
Slice leeks, discarding the green section. Cook the leeks (or sliced onion)
gently in olive oil in a large saucepan until soft and glossy. Add the
garlic, tomatoes, wine, water, turmeric, oregano, and fennel seeds (if
used). Simmer 15 minutes. Peel potatoes and cut each into 6 or 8 chunks,
add to soup, and cook for about 10 minutes. Now add the chunks of fish and
the peeled prawns and simmer until cooked, about 5 minutes, adding more
water if necessary. Season with salt and pepper and serve sprinkled
generously with chopped fresh parsley. Serves 6 to 8
Converted by MC_Buster.
Per serving: 379 Calories (kcal); 2g Total Fat; (7% calories from fat); 7g
Protein; 51g Carbohydrate; 0mg Cholesterol; 104mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 9 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Converted by MM_Buster v2.0n.
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