Low Carb Fish Recipes

Ingredients:

1/4 cup extra-virgin olive oil
1/2 small onion, chopped
1/2 small fennel bulb, chopped
2 celery stalks, chopped
1 garlic clove, thinly sliced
2 can reduced sodium-chicken broth -, (14 1/2 oz ea)
1 can water
2 tbsp tomato paste
3 orange peel strips - (2 by 1/2)
1/2 tsp dried tarragon
1/2 tsp fennel seeds
1 1/2 lb white fleshed fish fillets, cut 2 pieces
1 = (such as cod, monkfish, snapper)
20 mussels, well washed,
1 and beards pulled off
1 lb medium shrimp, shelled
1 salt, to taste
1 freshly-ground black pepper, to taste
1/4 cup chopped fresh parsley

Instructions:

Heat oil in a large saucepot over medium heat. Cook onion, fennel, and
celery 5 minutes, until softened. Add garlic and cook 1 minute more.

Add chicken stock, water, tomato paste, orange peel, tarragon, and fennel
seeds to the saucepot; bring to a boil. Reduce heat and add mussels, cover
and cook covered 10 minutes. Add fish fillets; cook 5 minutes more.

Stir in shrimp; cook 35 minutes. Season to taste with salt and freshly
ground black pepper. Discard any unopened mussels. Divide in bowls;
garnish each serving with some parsley.

This recipe yields 6 servings.

Carbohydrates: 7 grams
Net Carbs: 6 grams
Fiber: 1 grams
Protein: 37 grams
Fat: 13 grams
Calories: 300

Comments: To serve, toast slices of Atkins bread, rub with a split garlic
clove, and place 1 slice in each bowl. Ladle stew over toast.

Description:
"The secret to this flavorful stew is to use a mixture of seafood.
Traditional seasonings in this Southern French dish include fennel
bulb and seeds, tarragon, and orange peel."

Servings: 6