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Ingredientes
- 2 lg. baking potatoes
- 2 (16 ounce) cans stewed tomatoes
- 18 ounce can tomato juice
- 2 carrots
- 1 med. onion
- 1/4 teaspoon salt
- 1/4 teaspoon thyme
- 1/2 teaspoon parsley
- Dash of pepper
- 1 pound Scrod, Cod, or possibly Halibut fillets
- 1/2 to 1 pound med. shrimp, cooked
- 1 stalk celery
- French Bread Baguette
- Garlic
- Butter
Direcciones
- Scrub potatoes, without peeling; cut into 1/2 inch cubes. Slice carrots, onion and celery and saute in 2 tsp butter till onion is golden brown. Add in tomatoes, juice, potato cubes, salt, thyme, parsley and pepper.Bring to a boil; reduce heat and simmer uncovered for 15 min. Rinse fish, cut into chunks; rinse shrimp. Add in to soup. Cook 10 min or possibly till tender and fish is cooked.
- Toast bread; spread with garlic butter. Spread soup over bread in individual serving bowls. Serve with green salad and a good white wine. Serves 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 409g | |
| Recipe makes 8 servings | |
| Calories 332 | |
| Calories from Fat 141 | 42% |
| Total Fat 15.91g | 20% |
| Saturated Fat 7.99g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 129mg | 43% |
| Sodium 729mg | 30% |
| Potassium 1049mg | 30% |
| Total Carbs 26.0g | 7% |
| Dietary Fiber 3.8g | 13% |
| Sugars 8.72g | 6% |
| Protein 22.98g | 37% |
