Fish Soup Provencal
Fish Soup Provencal – Healthy Weight Loss Recipe
(makes 4 servings)
| Ingredients: |  |
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8 oz fresh or frozen skinless and boneless haddock or halibut filets |
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1 small fennel bulb |
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3 cups low-sodium vegetable stock |
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1 cup onion, chopped |
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1 medium-sized zucchini, chopped |
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1 cup dry white wine |
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1 tablespoon of grated orange peel |
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2 cloves garlic, chopped |
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2 cups tomatoes, chopped or 1 14 oz. can of chopped tomatoes (undrained) |
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2 tablespoons fresh thyme plus extra for garnish
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| Directions: | |||
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| 1. | Thaw fish if frozen. Rinse well then pat dry with a paper towel. Cut into 1 inch pieces then set aside. | ||
| 2. | Cut off upper stalks of the fennel bulb and slice off the bottom. Rinse thoroughly then cut in half. Thinly slice the fennel halves lengthwise. | ||
| 3. | In a large saucepan, stir in the fennel, vegetable stock, onion, zucchini, white wine, orange peel and garlic. Bring to a boil then reduce heat to medium, cover and simmer for about 10 minutes. | ||
| 4. | Stir in the fish, tomatoes and thyme to the broth and cook for about 4-5 minutes or until fish becomes flaky when tested with a fork, then serve garnished with extra chopped thyme. | ||
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