Healthy Fish Recipes

Ingredients:

3 tbsp olive oil
1/2 cup chopped celery
2 garlic cloves, finely choppe
1/2 lb plum tomatoes, peeled, chopped
1 = (or 1 cup drained canned tomatoe, s
1/4 cup chopped fresh parsley
1 tbsp chopped fresh rosemary
1 = (or 1 tspn dried rosemary)
1/2 tsp red pepper flakes
3/4 cup dry white wine
6 cup water
6 frozen lobster tails - (4 oz ea), cut on underside
1 with scissors
1 lb firm white fish fillets, cut 2 pieces
1 = (such as cod, halibut or sea bas, s
8 oz medium raw shrimp, deveined
1 sea salt or table salt
1 chopped fresh parsley, (garnish)
1 extra-virgin olive oil, (garnish)

Instructions:

Heat olive oil in large soup pot over medium-low heat. Add celery and cook
5 minutes. Add garlic and cook 1 minute more.

Stir in tomatoes, parsely, rosemary and red pepper flakes. Cook 2 minutes.
Add wine; cook until liquid evaporates. Add water and bring to a boil.
Reduce heat; simmer 20 minutes.

Add frozen lobster tails, cook 4 minutes; add fish and cook 3 more minutes
until fish is opaque in center. Add shrimp and cook 3 more minutes.
Season to taste with salt.

Ladle soup into bowls. Sprinkle with additional parsley and drizzle with
olive oil. Have a bowl handy for discarded lobster and shrimp; shells.

This recipe yields 6 servings.

Carbohydrates: 4 grams
Net Carbs: 3.5 grams
Fiber: 0.5 grams
Protein: 50.5 grams
Fat: 12 grams
Calories: 353

Comments: You can use a variety of fish for this festive soup. If you
prefer not to use lobster, squid is a good substitute -- just add at the
last minute and cook briefly.

Servings: 6