Seafood soup

By nurseliz

calories 440
fat 8g
protein 40g
carb 36g
fiber 4g

Ingredients

• 1 tbsp olive oil
• 1 large onion, chopped
• 2 stalks celery, chopped
• 4 cloves garlic,minced
• 1 tsp thyme
• 1 bay leaf
• 1/4 tsp crushed red pepper flakes
• 1 tbsp tomato paste
• 1 cup dry white wine
• 2 14.5 oz cans no-salt-added diced tomatoes
• 1 cup fish stock or water
• 1 tbsp red wine vinegar
• 3/4 tsp salt
• 1/4 tsp pepper
• 1/2 lb medium shrimp, peeled and deveined
• 1/2 lb scallops
• 1/2 lb skinless halibut,cut into 1-inch cubes
• 2 tsp chopped fresh parsley
• 1 loaf whole-wheat Italian bread

Preparation

Step 1

Heat olive oil over med-highheat in a large soup pot, Add onion and celery--cook, stirring, until slightly softened, about 5 minutes, Add the garlic, thyme, bay leaf and red pepper=cook, stirring, an additional minute. Stir in tomato paste. Add the wine, bring to a boil--cook over med-high heat for 3 minutes.
Add the tomatoes with their juices and the fish stock or water;bring to a boil. Reduce the heat and simmer for 10 minutes. Stir in the vinegar, salt and pepper. The base may be made ahead of time andstored in the refrigerator for up to 3 days.
When ready to serve, reheat the soup base on the stovetop, if necessary, and bring to a boil. Add the shrimp, scallops and halibut. Reduce the heat and simmer until everything is just cooked, about 5 minutes. Divide among 4 bowls and garnish with parsley. Serve with the bread.