Fish Soup (Zuppa Di Pesce)
|Fish||5 Cup (80 tbs) (1.2 Liters)|
|Garlic||2 Clove (10 gm), crushed|
|Celery stalks||2 , chopped|
|Onion||1 , sliced|
|Chopped parsley||2 Tablespoon|
|Dry white wine||1 Cup (16 tbs) (250 Milliliter)|
|Shrimp||1⁄2 Pound, shelled (250 Gram)|
|Tomatoes||1⁄2 Pound, peeled (250 Grams)|
|Fish||2 Pound, cut and chopped into bite-size pieces (1 Kilogram, Mixed)|
|Olive oil||3⁄4 Cup (12 tbs) (83 Milliliter)|
Make fish stock by boiling fish heads and shrimp shells in water for about ten minutes.
Add celery, onion, vinegar and salt to fish stock.
Simmer, covered, for about ten minutes.
Strain broth and set aside.
Saute the shrimp and the fish in the oil with the garlic, bay leaves, thyme, basil and parsley for about five minutes, stirring constantly.
Add fish stock, wine, tomatoes and salt and pepper to taste.
Bring to a boil.
Reduce heat, cover and simmer for about 20 minutes.
Calories 471 Calories from Fat 243
% Daily Value*
Total Fat 27 g42.1%
Saturated Fat 4 g19.9%
Trans Fat 0 g
Cholesterol 140.9 mg47%
Sodium 958.7 mg39.9%
Total Carbohydrates 5 g1.7%
Dietary Fiber 1.1 g4.3%
Sugars 2 g
Protein 44 g88.1%
Vitamin A 18.6% Vitamin C 19.8%
Calcium 6.5% Iron 16.1%
*Based on a 2000 Calorie diet