Mediterranean Shrimp and Fish Stew
10.6g
Net Carbs
37.6g
Protein
23.6g
Fat
2.7g
Fiber
413
Calories
Ingredients:
- 1 teaspoon Rosemary
- 1 stalk large (11"-12" long) Celery
- 6 ounces Shrimp
- 5 sprigs Parsley
- 3 tablespoons Olive Oil
- 6 ounces Pacific Cod
- 1/4 teaspoon Black Pepper
- 14 1/2 ounces Red Tomatoes (Canned)
- 1 teaspoon Salt
- 1 ounce Shallots
- 1 clove Garlic
- 1 cup Fish Stock
- 1/2 teaspoon leaf Dried Thyme Leaves
- 1/4 teaspoon Crushed Red Pepper Flakes
Directions:
- Finely chop the shallot and celery, mince the garlic, and drain and chop the tomatoes. In a soup pot, heat 2 tbsp olive oil over medium high heat. Add the shallot and celery sauteing until translucent;2 minutes then add the garlic cooking another minute until fragrant. Add the rosemary, thyme, red pepper flakes and fish stock concentrate. Simmer for 7 minutes then add the tomatoes, add the salt and pepper and continue to simmer for another 10 minutes.
- Cut the fish into bite sized pieces, shell and devein the shimp. Add them to the soup and continue to cook for another 2 minutes until the fish turns opaque and the shrimp turn pink and begin to curl; about 2 minutes. Remove from heat and plate - sprinkle with 1 tbsp olive oil and minced fresh parsley; season to taste with salt.
