Tomato and White Wine Seafood Soup

Frozen shrimp, scallops and cod (defrosted, of course) work just fine in this hearty seafood soup.

(modification of recipe originally from Cooking Light)

Serves 6 (1 cup servings)

• 1 tablespoon olive oil
• 1 cup chopped onion
• 1 cup chopped fennel bulb, saving 2 tablespoons of chopped fronds for garnish
• 2 garlic cloves, minced
• 6 tablespoons tomato paste
• 1 cup thinly sliced carrot
• 1 cup chopped red bell pepper
• 1 cup dry white wine
• 1 cup water
• 2 (8 ounce) bottles clam juice
• ½ pound peeled and deveined shrimp (41 – 50 count, so you do NOT have to chop)
• ½ pound bay scallops
• ½ pound skinless cod fillets, cut into 1 inch pieces (or other flaky white fish)
• 1 ½ teaspoon chopped fresh thyme
• ½ teaspoon freshly ground black pepper

Heat olive oil in a large Dutch oven over medium-high heat. Add onion and fennel to pan; sauté 4 minutes, stirring occasionally. Add garlic; sauté 1 minute, stirring constantly. Reduce heat to medium. Add tomato paste to pan; cook 7 minutes or until paste begins to brown, stirring occasionally. Add carrot and next 4 ingredients (through clam juice); bring to a boil. Reduce heat and simmer 15 minutes uncovered or until vegetables are just tender. Stir in shrimp, scallops, and fish. Cover and cook 5 minutes or until fish is done. Stir in thyme and pepper. Garnish with fennel fronds.

Nutritional Info/Serving: Calories 222, Fat 5 g, Protein 26 g, Carbs 12 g

21 Day Fix Container Equivalent/Serving:  1 Red, 0.5 Green, 0.5 tsp