SPICY FISH SOUP
A delicious fish soup that's low in fat! Having grown up on the Texas/Mexico border, I like foods spicy, but you can adjust the seasonings to taste. I also splash in a drop of hot pepper sauce in each bowl.
Provided by CHEFETTE
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Fish Soup Recipes
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Spray a large saucepan with the vegetable cooking spray over medium high heat. Add the onions and saute, stirring often, for about 5 minutes. Add the garlic and chili powder and saute for 2 more minutes.
- Then add the chicken broth, chile peppers and cumin, stirring well. Bring to a boil, reduce heat to low, cover and simmer for 20 minutes.
- Next, add the tomatoes, green bell pepper, shrimp and cod. Return to a boil, then reduce heat to low, cover and simmer for another 5 minutes. Gradually stir in the yogurt until heated through.
Nutrition Facts : Calories 145.7 calories, Carbohydrate 12.2 g, Cholesterol 45.7 mg, Fat 1.7 g, Fiber 2.4 g, Protein 19.3 g, SaturatedFat 0.4 g, Sodium 873.8 mg, Sugar 8.1 g
SPICY SHRIMP AND BELL PEPPER STEW WITH CUMIN AND OREGANO
Categories Soup/Stew Shellfish Tomato Marinate Sauté Shrimp Bell Pepper White Wine Oregano Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 15
Steps:
- Toss shrimp, fresh lime juice, 1/3 of garlic, 1/4 teaspoon oregano and 1/4 teaspoon cumin in medium bowl. Sprinkle with salt and pepper. Refrigerate at least 15 minutes and up to 4 hours.
- Meanwhile, heat oil in heavy large saucepan over medium-high heat. Add onions, all bell peppers, 2 tablespoons parsley, dried red pepper, bay leaf, remaining garlic, 1/2 teaspoon cumin and 1/2 teaspoon oregano. Sauté until onions are beginning to brown, stirring occasionally, about 5 minutes. Stir in tomato paste and sauté 1 minute. Stir in wine and 1/4 cup water; simmer until slightly thickened, stirring occasionally, about 5 minutes. Add shrimp and simmer until opaque in center, stirring occasionally, about 6 minutes. Discard bay leaf. Season stew to taste with salt and pepper. Transfer to platter and sprinkle with remaining 2 tablespoons parsley.
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