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Seafood Soup

 Seafood Soup
Salmon, shrimp and loads of chopped veggies make this chowder a hearty, herby meal-in-a-bowl. —Valerie Bradley, Beaverton, OR
6 ServingsPrep: 20 min. Cook: 50 min.

Ingredients

  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 1 small green pepper, chopped
  • 2 medium carrots, chopped
  • 1 garlic clove, minced
  • 1 can (15 ounces) tomato sauce
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 3/4 cup white wine or chicken broth
  • 1 bay leaf
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon pepper
  • 3/4 pound salmon fillets, skinned and cut into 3/4-inch cubes
  • 1/2 pound uncooked medium shrimp, peeled and deveined
  • 3 tablespoons minced fresh parsley

Directions

  • In a large saucepan, heat oil over medium heat. Add onion and green
  • pepper; cook and stir until tender. Add carrots and garlic; cook 3
  • minutes longer. Stir in tomato sauce, tomatoes, wine and seasonings.
  • Bring to a boil. Reduce heat; simmer, covered, 30 minutes.
  • Stir in salmon, shrimp and parsley. Cook, covered, 7-10 minutes
  • longer or until fish flakes easily with a fork and shrimp turn pink.
  • Discard bay leaf. Yield: 6 servings.

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Seafood Soup (continued)

Nutritional Facts: 1 cup equals 212 calories, 9 g fat (2 g saturated fat), 87 mg cholesterol, 620 mg sodium, 13 g carbohydrate, 3 g fiber, 19 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.