Seafood Soup

By Totlxtc

Ingredients

• 1/2 * 1/2 cup chopped onion
• 1/2 * 1/2 cup chopped green pepper
• 3 * 3 tablespoons minced fresh parsley
• 1 * 1 tablespoon olive oil
• 1 * 1 cup chopped carrots
• 1 * 1 garlic clove, minced
• 1 * 1 can (15 ounces) tomato sauce
• 1 * 1 can (14-1/2 ounces) diced tomatoes
• 3/4 * 3/4 cup white wine or chicken broth
• 1 * 1 bay leaf
• 1/2 * 1/2 teaspoon dried oregano
• 1/4 * 1/4 teaspoon dried basil
• 1/4 * 1/4 teaspoon pepper
• 3/4 * 3/4 pound salmon fillets, skinned and cut into 3/4-inch cubes
• 1/2 * 1/2 pound uncooked medium shrimp, peeled and deveined

Details

Servings 6

Preparation

Step 1

* In a large saucepan, saute the onion, green pepper and parsley in oil until tender. Add carrots and garlic; cook and stir for 3 minutes. Stir in the tomato sauce, tomatoes, wine or broth and seasonings.
* Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Stir in salmon and shrimp. Cover and cook 7-10 minutes longer or until fish flakes easily with a fork and shrimp turn pink. Discard bay leaf. Yield: 6 servings.


Nutritional Analysis: One serving (1 cup) equals 212 calories, 9 g fat (2 g saturated fat), 87 mg cholesterol, 620 mg sodium, 13 g carbohydrate, 3 g fiber, 19 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable.