From Sandi's Recipe File

Presents

"Seafood Soup"

Recipe Source:
April 2000 Issue of
Homemaker's Magazine

Serving Size: Makes 8 servings

Amount Ingredient

1 pound raw unpeeled large shrimp

2 tablespoons vegetable oil

2 onions, chopped

2 cloves garlic, minced

1/2 teaspoon grated ginger root

3/4 cup chopped tomatoes (fresh or canned)

1 1/2 teaspoons dried oregano

1/2 teaspoon dried thyme

6 cups fish stock or water

1 cup diced peeled potatoes

1 cup lima beans (frozen or canned)

1 cup corn kernels (frozen or canned)

1 cup cooked wild rice

12 ounces cod fillets, cut into chunks

1/2 cup cream or milk (optional)

1/4 cup chopped parsley

Salt and pepper

Preparation Instructions:

Peel and devein shrimp, reserving shells; set peeled shrimp aside. In large saucepan over medium heat, heat oil. Add shrimp shells, onions, garlic and ginger; cover and cook, stirring often, until onions are softened. Add tomatoes and herbs; cook, stirring, for 2 minutes. Add stock; bring to boil, reduce heat and simmer for 15 minutes.
Strain and return liquid to saucepan. Bring to gentle boil. Add potatoes, beans and corn; cook for 5 to 10 minutes or until potatoes are just tender.
Add wild rice, cod and peeled shrimp; simmer until cod and shrimp are just cooked through, about 5 minutes. Stir in cream or milk, if using. Stir in parsley and season with salt and pepper to taste. Makes 8 servings.
Per serving (without cream or milk): 212 calories; 5 g fat; 22.5 g carbohydrates; 21 g protein; 2 g fibre.

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