Zuppa di Pesce

Ingredients

• 2 leeks
• ¼ cup olive oil
• 2 cloves garlic, minced
• ¼ cup Italian parsley, chopped
• 2 cups tomatoes, peeled, seeded and chopped (fresh or canned)
• 2 teaspoons tomato paste
• 1 teaspoon thyme leaves
• 1 teaspoon rosemary leaves
• 6 cups fish stock or clam juice
• 1 cup dry red wine
• 1 pound fish fillets (halibut, red snapper, monkfish or cod)
• 1 pound shrimp, peeled and deveined
• 1 pound bay scallops
• Coarse salt and freshly ground pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    543 calories; 19 grams fat; 3 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 16 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 69 grams protein; 269 milligrams cholesterol; 1354 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 to 6 servings

Preparation

1. Slice the leeks and place them in a bowl of cold water. Rinse thoroughly to make sure all the grit is removed. In a large stock pot or heavy casserole, heat the olive oil and saute the leeks and garlic. Add the parsley, tomatoes, tomato paste, thyme, rosemary, fish stock and wine. Bring to boil, turn down heat and simmer for 20 minutes, uncovered.
2. Add the fish fillets, shrimp and scallops and cook for five minutes. Correct seasoning and serve the soup immediately.

30 minutes