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Weight Watchers Seafood Soup Recipe

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This recipe for Weight Watchers Seafood Soup is from Department of Anesthesia and Operative Services Recipe Book 2013, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 lb. white fish (cod, halibut, other)
1/2 lb. uncooked shrimp
12 oz. can of diced tomatoes
1/2 bunch of Italian Flat Parsley - chopped rough
6 small red potatoes - skins left on
3 medium carrots - julienned
2 Cups sliced celery
1 medium-sized onion - chopped medium
2 Tbsp. fresh Rosemary - well chopped
2 Tsp. Sage
2 Bay Leaves
Salt and pepper to taste
1 quart chicken stock (or more if you like your soup thinner)
3-4 Tbsp Olive Oil
Directions:
Directions:
Prep all vegetables and slice seafood into small chunks. In a medium-sized stockpot, cook onion and celery over medium-high heat until they start to soften. Add garlic and stir for a few minutes, then add tomatoes, carrots, potatoes, parsley and all other spices. Cook over medium heat until potatoes are tender. Add fish and shrimp and cook for about 5 minutes; salt and pepper to taste then serve.

 

 

 

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