Fish and Vegetable Soup
Ingredients
- 12 ounces fresh or frozen cod, haddock, or pike fillets
- 8 ounces round red potatoes, chopped
- 2 medium carrots, sliced
- 1 small bulb fennel, chopped
- 1 medium shallot, sliced
- 2 cloves garlic, minced
- 2 teaspoons olive oil
- 2 (14 ounces) cans of reduced-sodium chicken broth
- ½ cup dry white wine or water
- 1 14.5-ounce can of no-salt-added diced tomatoes, undrained
- ½ teaspoon snipped fresh thyme or 1/4 teaspoon dried thyme, crushed
- ¼ teaspoon crushed red pepper
Directions
Thaw fish, if frozen. Cut into bite-sized pieces; set aside. In a Dutch oven, cook potatoes, carrots, fennel, shallot, and garlic in hot oil for 6 to 8 minutes or until just tender. Add broth, wine, undrained tomatoes, thyme, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes. Stir in cod. Simmer, uncovered, for 3 minutes more or until fish flakes when tested with a fork.
Nutrition Facts (per serving)
217-Calories
3g-Fat
23g-Carbs
21g-Protein
Inflammatory foods include red meat and anything with trans fats, such as margarine, corn oil, deep-fried foods, and most processed foods.
source: https://www.eatingwell.com/
