Mediterranean Fish Soup


Ingredients:

1 tablespoon olive oil
1 cup chopped onions
1 clove garlic,crushed
2 plum tomatoes, cored and quartered.
1 stalk celery, sliced.
1 orange, grated zest.
1 bay leaf.
Black pepper to taste.
3 cups low sodium chicken broth.
4 potatoes (16 ounces),peeled, sliced 1/2 inch thick.
1 pound fresh or frozen fish, cut in 3? pieces.

Directions:

1. heat oil in large soup pot over medium heat (not to high).
2. Saute the onion until soft, about 3-4 minutes. Add the garlic, and saute another minute.
3. Add the tomatoes, celery, bay leaf, pepper and chicken broth. Cook until the vegetables are soft; remove bay leaf. Puree in blender.
4. Put broth back on stove and cook the potatoes for 7 minutes. Add the fish and cook until fish and potatoes are done, about 10 minutes.
5. This soup may be seasoned with saffron or annato for color.

Serves 4. Each 1.5 cup serving contains: 255 calories, 5.5 g fat, .5 g saturated fat, 0 g trans fat, 67 mg cholesterol, 265 mg sodium, 21 g carbohydrate, 3 g fiber, 28 g protein.

Recipe from "Communicating Food for Health" January 2006 Issue.