Zuppa Di Pesce
Grrrrrgh!
Course : Side Dishes
From: HungryMonster.com
Serves: 4
 

Ingredients:

1/4 cup chopped onion
1/4 cup chopped celery or fennel
2 teaspoons bertolli extra virgin olive oil
1 cup dry white wine
1 can italian plum tomatoes with juice -- (28 ounces)
1 piece bay leaf
1/2 teaspoon dried oregano
1 teaspoon freshly ground black pepper
1 pound cod -- ocean perch or other lean white fillet, cut into 1-inch pieces
12 medium shrimp -- (about 6 ounces) shelled and deveined
4 loaf crostini or toasted italian bread
1 tablespoon finely chopped italian parsley
 

Preparation:

Zuppa di Pesce translates as fish soup. A zuppa is usually a thick soup served over pieces of toasted bread. 1. Combine the onion, celery or fennel and olive oil in a large broad saucepan. Cook, stirring over low heat until the vegetables are tender, about 10 minutes. Add the wine and heat to boiling; boil 5 minutes. Add the tomatoes, bay leaf, oregano and pepper; stir to break up tomatoes. Cook uncovered, 5 minutes. 2. Add the fish and shrimp. Cover and cook over low heat until the fish is cooked through, about 5 minutes. Place a crostini in each bowl. Divide fish and broth evenly among the bowls. Sprinkle with parsley.

 

Nutritional Information:

157 Calories (kcal); 1g Total Fat; (8% calories from fat); 24g Protein; 2g Carbohydrate; 76mg Cholesterol; 91mg Sodium