Catelonian Fish Soup

Serves: 6
Total Calories: 163


3 tablespoons polyunsaturated oil
3 large cloves garlic, diced
1 large tomato, peeled and chopped
1 pound yellow potato, sliced thinly
1/2 cup white wine
1 1/2 cups low salt chicken stock
3/4 teaspoon sugar
1 teaspoon kosher salt
3/4 pound skinless halibut steak or monkfish
1/4 pound large shrimp, peeled
10 marcona almonds, chopped and toaste
1 tablespoon flat leafe parsley, chopped


Heat the oil in a large casserole. Add the garlic and tomatoes and cook over medium heat for 20 minutes until the tomatoes disintegrate and thicken. Add the potatoes, wine, stock, sugar and salt and simmer covered for 20 minutes. Add the almonds, fish and shrimp and cook for 3 to 5 minutes until the shrimp turn pink and the fish is entirely white. Garnish with parsley.

Nutritional Facts:

Serves: 6
Total Calories: 163
Calories from Fat: 3

This Catelonian Fish Soup recipe is from the The Happy Heart Cookbook Cookbook. Download this Cookbook today.

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