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Ingredientes
- 2 lg. potatoes
- 1 lg. onion
- 2 carrots
- 2 stalks celery
- 2 (16 ounce.) cans stewed tomatoes
- 1 (18 ounce.) can tomato juice
- 1/2 pound med. shrimp
- 1 pound cod, scrod or possibly halibut fillets
- 1/4 teaspoon salt
- 1/4 teaspoon thyme
- Parsley
- 2 tbsp. butter
Direcciones
- Dice potatoes and onion, slice carrots and celery and saute/fry in butter 3 to 4 min. Add in tomatoes and tomato juice and seasonings. Bring to boil. Reduce heat and simmer uncovered 15 min. Rinse fish and cut into 1 inch chunks. Shell shrimp and add in to soup. Cook 10 min or possibly till vegetables are done to your liking. Best when fish is not over cooked.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 524g | |
| Recipe makes 6 servings | |
| Calories 285 | |
| Calories from Fat 49 | 17% |
| Total Fat 5.54g | 7% |
| Saturated Fat 2.77g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 100mg | 33% |
| Sodium 870mg | 36% |
| Potassium 1455mg | 42% |
| Total Carbs 35.07g | 9% |
| Dietary Fiber 5.2g | 17% |
| Sugars 11.98g | 8% |
| Protein 25.79g | 41% |
