Cape Cod Seafood Soup March 05 2012 2 Comments

Cape Cod Seafood SoupServes 6
 
1 bag Skinny Dip Noodles, any shape, chopped
3/4 lb skinless striped bass or red snapper fillets
1/2 lb medium shrimp, peeled & deveined
1/2 lb diver scallops, cut in half or quartered
1 fennel bulb, halved & thinly sliced, plus fronds for garnish
1 large tomato, cut into large dice
2 garlic cloves, finely chopped
4 cups chicken broth
1 tablespoon olive oil
salt and ground pepper
 
Cut fillets into 1" pieces.  Season generously.  In a medium saucepan combine oil and garlic. Cook over medium high until garlic is fragrant, 1 minute.
 
Add fennel and cook until slightly softened, about 3 minutes. Add tomato and cook until tomato breaks down, about 3 minutes.  Stir in broth and bring stew to a gentle boil, then reduce to simmer.  Drain, rinse and chop noodles.  Stir into soup.
 
Carefully add seafood & noodles and stir gently. Simmer 3-4 minutes or until seafood is opaque. Don't overcook!  Ladle into bowls, garnish with fennel fronds and serve immediately.
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Nutritional Breakdown
 
Calories:  157.....Carbs:  3 grams.....Protein:  25 grams......Fat:  4 grams
Fiber:  2 grams.....Potassium:  510 mg.....Sodium: 187 mg