Fish, prawn and potato soup

1 servings

Ingredients

Quantity Ingredient
2 Leeks; trimmed and washed,
; (or 1 onion, peeled
; and sliced)
2 Cloves garlic; peeled and crushed
500 grams Ripe tomatoes; peeled and chopped,
; (or 1 X 415 g can
; peeled tomatoes)
1 cup Dry white wine
1½ cup Water
¼ teaspoon Dried turmeric
½ teaspoon Dried oregano
1 pinch Fennel seeds; (optional)
3 Medium-sized potatoes
1 1 kilogram thick ling or gemfish fillets; skinned and chopped
; into suitable sized
; chunks
1 kilograms Raw king prawns; peeled and
; de-veined
2 tablespoons Chopped fresh parsley
Salt and freshly ground black pepper

Directions

Slice leeks, discarding the green section. Cook the leeks (or sliced onion) gently in olive oil in a large saucepan until soft and glossy. Add the garlic, tomatoes, wine, water, turmeric, oregano, and fennel seeds (if used). Simmer 15 minutes. Peel potatoes and cut each into 6 or 8 chunks, add to soup, and cook for about 10 minutes. Now add the chunks of fish and the peeled prawns and simmer until cooked, about 5 minutes, adding more water if necessary. Season with salt and pepper and serve sprinkled generously with chopped fresh parsley. Serves 6 to 8 Converted by MC_Buster.

Per serving: 379 Calories (kcal); 2g Total Fat; (7% calories from fat); 7g Protein; 51g Carbohydrate; 0mg Cholesterol; 104mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 9½ Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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