RECIPE SUMMARY
Makes 4 servings: Counts towards 1 – 8 Oz serving of Meat, 1 tablespoon Oil, 1 cup vegetables, ½ cup Restricted Vegetables
INGREDIENTS
DIRECTIONS
Heat the oil in a large pot over medium heat. Add in the onions and fennel and cook until lightly browned, stirring them regularly so they don’t burn.
Once the onions and fennel are lightly brown add the garlic and celery and cook until the celery starts to soften (about 5 minutes).
Stir in the tomatoes, herbs, Tomato Basil sauce, and water then cover and simmer for 30 minutes.
While the soup base is cooking, prepare the seafood by cleaning and inspecting the mussels and clams, scrub each one with cool water and discard any that have broken shells or don’t close when tapped. Deshell and devein the shrimp and cut the halibut into 2 inch pieces.
Remove the lid from the soup and add in 2 pounds of mixed seafood starting with the mussels and clams. Allow them to simmer for 1minute then add in the shrimp and then the halibut. Simmer for 3-5 minutes, or until the mussels have opened.
Ingredients
Directions
Heat the oil in a large pot over medium heat. Add in the onions and fennel and cook until lightly browned, stirring them regularly so they don’t burn.
Once the onions and fennel are lightly brown add the garlic and celery and cook until the celery starts to soften (about 5 minutes).
Stir in the tomatoes, herbs, Tomato Basil sauce, and water then cover and simmer for 30 minutes.
While the soup base is cooking, prepare the seafood by cleaning and inspecting the mussels and clams, scrub each one with cool water and discard any that have broken shells or don’t close when tapped. Deshell and devein the shrimp and cut the halibut into 2 inch pieces.
Remove the lid from the soup and add in 2 pounds of mixed seafood starting with the mussels and clams. Allow them to simmer for 1minute then add in the shrimp and then the halibut. Simmer for 3-5 minutes, or until the mussels have opened.