| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables | Italian | Fish/seafoo, Low fat, Main dishes, Soups & ste | 7 | Servings |
INGREDIENTS
| 1 1/2 | lb | Cod |
| 1 | c | Onions; Chopped |
| 2 | Cloves Garlic; Minced | |
| 2 | ts | Vegetable Oil; * See Note |
| 8 | oz | Tomato Sauce |
| 28 | oz | Low Sodium Tomato; Canned, Chopped, Undrained |
| 1/2 | c | Dry White Wine; Or Water |
| 1 | ts | Dried Basil |
| 1 | ts | Thyme |
| 1 | ts | Marjoram |
| 1 | ts | Oregano |
| 1 | ts | Sugar |
| 1 | Bay Leaf | |
| 1/4 | ts | Pepper |
| 4 | Whole Cloves; Optional | |
| 1 | tb | Parsley; Minced |
INSTRUCTIONS
Recipe By : Seafood, Janis Harsila, R.D. & Evie Hansen Cut fish into 1/2" cubes and set aside. Saute onion and garlic in oil until tender. Add tomato sauce, tomatoes, liquid and all seasonings except parsley. Let simmer 20 - 30 min, stirring occasionally. Add fish and cook until done, about 10 min. Add parsley. This soup is a complete meal when served with a green salad and French bread. Makes: Seven 1 C servings. You can make the base the day before and add any favorite seafood when you want to serve the dish. Substitutions: Chopped squid, minced clams, scallops. This is wonderful...and very quick and easy to prepare. Posted to CHILE-HEADS DIGEST by [email protected] (Senor Chile Monger) on Mar 20, 1998
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