Fishermen’s Soup

Fishermen’s Soup
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Serves 4| Hands-On Time: | Total Time:

Directions

  1. Heat the oil in a saucepan over medium-high heat. Add the leeks, garlic, and fennel and cook, stirring occasionally, until just softened, 3 to 4 minutes.
  2. Add the sherry, tomatoes and their juices, red pepper, and 1 teaspoon salt and bring to a boil. Reduce heat and simmer for 15 minutes.
  3. Add the fish and mussels and simmer gently until the fish is cooked through and the mussels have opened, 4 to 5 minutes.
  4. Stir in the parsley. Serve with the olives.
By April, 2007

Nutritional Information

  • Per Serving
  • Calories 428Calories From Fat 25%
  • Fat 24g
  • Sat Fat 4g
  • Cholesterol 72mg
  • Sodium 1495mg
  • Protein 28g
  • Carbohydrate 28g
  • Fiber 5g
  • Sugar 23g
What does this mean? See Nutrition 101 .

Quick Tip

Crab
Try this dish with lump crabmeat in place of the fish. Stir it in after the mussels are cooked and simmer until heated through, 2 to 3 minutes.

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