Fish Soup Provencale

(makes 4 servings)

Ingredients:

• 8 oz fresh or frozen skinless and boneless haddock or halibut fillets (thaw fish if frozen)
  
• 1 small fennel bulb, stalks discarded and bulb chopped
  
• 3 cups low-sodium vegetable broth
  
• 1 cup chopped onion
  
• 1 medium zucchini, chopped
  
• 1 cup dry white wine
  
• 1 tbsp grated orange peel
  
• 2 chopped garlic cloves
  
• 2 cups chopped tomatoes or 1 (14 oz.) can of chopped tomatoes, undrained
  
• 2 tbsp fresh thyme for garnish
  

Preparation:

• Rinse the fish well then pat dry with a paper towel. Cut into 1” pieces, set aside.
  
• Rinse the fennel thoroughly then cut in half. Thinly slice the fennel halves lengthwise.
  
• In a large-size saucepan, stir in the fennel, vegetable broth, onion, zucchini, white wine, orange peel and garlic. Bring to boiling then reduce to medium-heat, cover and simmer approximate 10 minutes.
  
• Stir in the fish, tomatoes and thyme to the broth and cook until fish becomes flaky when tested with a fork (about 4-5 minutes), then serve garnished with extra chopped thyme.
  

Make 4 Servings:

Weight loss recipes Amount Per Serving(¼ of recipe (536 g)): 194 Calories, 18 g Protein, 15 g carbohydrates, 4 g Dietary Fiber, 3 g fat, 1 g saturated fat, 18 mg cholesterol, 129 mg sodium