Fish Soup Provencal (Diabetic Version)
Found In: Soups
| 2 tsp. | Olive oil |
| 1 (6 oz.) bulb | Fennel, diced (1/4-inch) |
| 1 1/2 cups | Thinly sliced leeks |
| 1/4 cup | White wine |
| 3 cups | Fish stock* |
| 1 (14 oz.) can | Diced tomatoes in juice |
| 1 cup | California Ripe Olives, halved |
| 1 1/2 tsp. | Chopped thyme |
| 1 tsp. | Kosher salt |
| 1/4 tsp. | Coarsely ground black pepper |
| Bay leaf |
| 1-inch thick piece of orange peel |
| pinch | Saffron |
| 1 lb. | Boneless, skinless cod or other white fish, cut into 2-inch pieces |
| 1 Tbsp. | Lemon juice |
Heat oil in a large saucepot over medium heat. Add fennel and leeks, cover and cook over low heat for 10 minutes, stirring occasionally.
Remove cover, pour in white wine and cook for 1-2 minutes. Add stock, tomatoes, California Ripe Olives, thyme, salt, black pepper, bay leaf, orange peel and saffron. Turn heat to high and bring to a boil. Then cover, turn heat down to low and simmer for 10 minutes.
Remove cover, stir in fish and cook for 2-3 minutes over medium heat, until fish is opaque. Remove from heat and stir in lemon juice. Serves 6.
*Substitute 1 1/2 cups chicken broth and 1 1/2 cups clam juice if fish stock is unavailable.
Serving suggestion: Serve with toasted or grilled rustic white bread or top with garlic croutons.
Nutritional Analysis Per Serving:
Calories 170, Fat 5g, Cholesterol 35mg, Sodium 430mg, Carbohydrate 10g, Protein 18g, Calories from fat 28%.
Exchanges: 2 very lean meat, 1 1/2 vegetable, 1 fat.
