Yesterday I mentioned a 'fishy' recipe I was planning to make for
our supper. I was given a copy of a great Fish Soup recipe recently,
after sharing a bowl of it made by my great neighbor Bob.
there - they have a great website.
For my version I used haddock and salmon. Also threw in a can of
chopped clams along with the juice + the 8 oz. bottle of clam juice
in the original recipe, and the 1/2 cup of Sauvignon Blanc.
I did use fresh chopped tomatoes as I had them on hand, also
fresh snipped thyme from my garden pot.
Due to our new eating regime which means as little sodium as
possible, I did not add any salt and found it didn't require any, it
was perfect without! I did cut down a bit on the olive oil, 4 Tblsp
rather than 6 - it was sufficient to sauté the aromatics.
This is a fabulous fish/seafood main dish soup or stew.
I wouldn't hesitate to serve to company. It will become a
staple dish for us as we don't eat meat and often rely on
fish/seafood for our protein.
The recipe is so easy. I like how additional info shared in
the recipe notes included tweaking it with other ingredients,
such as potatoes, white beans and other veggies that will
make it different on some occasions.
I served this last night alongside a mixed green salad with a
drizzle of ginger dressing. Although we would have enjoyed the
suggested crusty bread to mop up the liquid, we are also
trying to cut back on that also due to the sodium content!
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Happy kitchen hours this weekend dear friends.
I plan to bake green pistachio cupcakes with
Irish Cream frosting for St.Patrick's Day. . . . . and
to heck with the sodium count!!!
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