Recipe By : Seafood, Janis Harsila, R.D. & Evie Hansen Cut fish into 1/2" cubes and set aside. Saute onion and garlic in oil until tender. Add tomato sauce, tomatoes, liquid and all seasonings except parsley. Let simmer 20 - 30 min, stirring occasionally. Add fish and cook until done, about 10 min. Add parsley. This soup is a complete meal when served with a green salad and French bread. Makes: Seven 1 C servings. You can make the base the day before and add any favorite seafood when you want to serve the dish. Substitutions: Chopped squid, minced clams, scallops. This is wonderful...and very quick and easy to prepare. Posted to CHILE-HEADS DIGEST by email@example.com (Senor Chile Monger) on Mar 20, 1998
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|Serving Size: 1 Serving (618g)|
|Recipe Makes: 7|
|Calories from Fat: 29 (12%)|
|Amt Per Serving||% DV|
|Total Fat 3.2g||4 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 41.3mg||13 %|
|Sodium 2610.2mg||90 %|
|Potassium 2102mg||55 %|
|Total Carbohydrate 33.3g||10 %|
|Dietary Fiber 9.2g||37 %|
|Sugars, other 24.1g|
|Protein 24.1g||34 %|
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Calories per serving: 238
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