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Ingredientes
- 2 quarts. chicken broth or possibly fish stock
- 1/4 c. extra virgin olive oil
- 2 c. sliced onions
- 8 cloves garlic, unpeeled, roughly minced
- 28 ounce. can whole tomatoes with liquid
- 1/2 teaspoon thyme
- 1/2 teaspoon oregano
- 1/2 teaspoon basil
- 1 lg. bay leaf
- Salt and pepper to taste
- 2 lbs. fresh and/or possibly canned and/or possibly frzn fish/shrimp/clams, chunked (water
- packed tuna also works well)
- 1/4 to 1/2 c. pesto sauce
- 1 c. fresh parsley, minced
Direcciones
- Saute/fry onions in oil 8-10 min till tender, but not brown. Add in garlic, tomato, herbs. Simmer 3-4 min. Pour in liquid. Boil slowly, lightly covered 45 min. Strain, degrease, if you like, return liquid in pan. Return to boil. Add in raw seafood first. Simmer till opaque. Add in any precooked seafood. Stir till heated through. Ladle into hot bowls and top with dollop of pesto and parsley. Freezes nicely.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 628g | |
| Recipe makes 4 servings | |
| Calories 305 | |
| Calories from Fat 225 | 74% |
| Total Fat 25.28g | 32% |
| Saturated Fat 4.03g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 1023mg | 43% |
| Potassium 690mg | 20% |
| Total Carbs 12.91g | 3% |
| Dietary Fiber 4.4g | 15% |
| Sugars 3.64g | 2% |
| Protein 8.54g | 14% |
