Venetian Fish Soup - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Here's a wonderfully fragrant version of France's bouillabaisse or San Francisco's cioppino.
Ingredients
- 1/2 lb. large shrimp
- 2 c. water
- 3 tbsp. olive oil
- 2 carrots
- 2 onions
- 1 fennel bulb
- 2 ribs celery
- 6 cloves garlic
- 1/2 c. dry white wine
- 3 1/2 c. bottled clam juice
- 2 1/2 c. canned crushed tomatoes in thick puree (from a 28-ounce can)
- 1/4 tsp. dried red-pepper flakes
- 5 tbsp. chopped fresh parsley
- 1/2 tsp. dried thyme
- 1 tsp. salt or more
- 2 bay leaves
- 2 lb. moderately firm white fish fillets (use a mixture of 2 or 3 kinds)
- .13 tsp. fresh-ground black pepper
Instructions
- Put the shrimp shells and the water in a small pot; bring the water to a boil. Reduce the heat and simmer, covered, for 15 minutes. Strain the shrimp stock into a bowl. Discard the shells.
- In a large pot, heat the oil over moderate heat. Add the carrots, onions, fennel, celery and garlic; cook, stirring occasionally, until the vegetables start to soften, about 5 minutes. Add the wine; cook until it almost evaporates, about 5 minutes. Stir in the shrimp stock, clam juice, tomatoes, red-pepper flakes, 4 tablespoons of the parsley, the thyme, salt and bay leaves. Bring to a boil. Reduce the heat and simmer, partially covered, for 25 minutes. Taste for salt and, if needed, add more. Remove the bay leaves.
- Add the fish, shrimp, the remaining tablespoon parsley and the pepper to the pot and bring to a simmer. Simmer until the fish and shrimp are just done, about 2 minutes.
- Wine Recommendation: Tomato-based fish dishes are just fine with red wine. Here, a refreshingly light and fruity Bardolino from the Veneto will be perfect.
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