I tried a new recipe called "Fisherman's Soup," originally posted on a food blog I look at from time to time. While I don't love it, and needed to make some modifications, I still woofed it. Personally, I wanted a brine-y, seafood-y, gumbo-y flavor, but that wasn't the result.
So actually, I figured it would still be good to share since it basically came out to be a nice vegetable soup with very little seafood flavor at all. It's only a little over 200 calories a serving, so that also is a major plus. I think Brad will like it!
A bit of prep, but cooks up very quickly once all these ingredients are ready:
- 1 diced yellow onion
- 1 dice carrot
- 1 diced red pepper
- 3 minced cloves of garlic
- 1/2 tsp. dried oregano
- 1/4 tsp. crushed red pepper flakes
- 1 cup dry white wine (I doubled this from the original recipe)
- 1/2 cup chopped flat leaf parsley (don't accidentally get curly like I did, too bitter)
- 28 oz. canned diced tomato
- 3/4 cup vegetable stock
- 2 fillets of mahi mahi cut in 1-inch cubes (Original recipe called for 1.5 lbs. of tilapia, which jewel was out of, but mahi mahi was on sale. If you can get it cheap its a much milder, meatier fish than tilapia, so might be perfect for Brad!)
- 1/2 lb. shelled raw shrimp
Cook the onion, carrot, pepper, and garlic in 1 tbsp. olive oil heated in a big, old pot. 7 minutes will do. Season with salt and pepper.
Throw in the oregano and red pepper flakes and stir it up for a minute. Add the parsley and white wine and simmer that a minute or two. Mix in the tomato and stock and bring to a simmer.
Add the mahi mahi/tilapia and cook for about 4 minutes. Then add the shrimp and keep on the heat until those are all pinked up. Throw in the capers at the end.