I’m a foodie, one that is always on a diet it seems. Sigh…. Love to cook, go out to eat, drink a bit of wine, enjoy bread with butter…all the things that can lead to putting on weight if you’re not careful. I’m not always careful, and I’m easily influenced! My plan last night was to go to the gym after work. I’d gone out to dinner the night before and to lunch yesterday at Panera where they have really excellent bread. Have I mentioned that I love bread and butter? 🙂 I needed to hit the gym….yet all it took was a phone call from my friends inviting me to join them for an after-work glass (or two) of wine. I didn’t hesitate.
Which means the scale was not kind to me this morning, and sadly, I lost a week’s worth of progress. I’m calorie counting so the expectation is to lose 1-2 pounds per week. I did quite well in January, lost 10…but two crept back this morning, so now we start over and will try to behave….limiting bread and wine.
I will be making this Seafood Soup again for Dinner tonight. It will be my third time
making it in a month, it’s that delicious and there’s really no fat in it, very low cal, high in protein, fast and easy to make and absolutely delicious! It’s a tomato based Seafood Soup, loaded with flavor and very comforting. It’s best served with a side of crusty bread, but if you’re trying to be good, I’ve discovered that Everything Bagel Thins with a smear of butter work well and only have about 100 calories. 🙂
What you’ll need:
8oz fresh Cod (or Haddock, or any firm mild white fish)
4oz raw shrimp with shells on (you can use shelled cooked if you like, but flavor is a bit richer with the shells on)
2 cloves garlic, minced
1 medium onion, chopped
1 tbp olive oil
1/2 cup white wine (any leftover white will do, I used an open bottle that’s been in my fridge for months!)
1 can original Rotel diced tomatoes with chilis (use mild if you don’t like a little spice, this gives nice flavor and heat)
1/2 can (the 28oz size) crushed tomatoes
1 can chicken broth (I used light College Inn)
6 small red new potatoes, diced (or 2 regular sized potatoes) (or if you want to limit starchy carbs, roast 2 cups cauliflower and then add to soup at the end, that’s delicious too)
This is very fast, start to finish less than 30 minutes.
In a large, deep sauce pan over medium heat, add olive oil. When pan is hot, add garlic and chopped onion, stir for a minute or two, then add the potatoes and cover the pan. Check and stir every few minutes. After 15 minutes, add the half cup of wine, let simmer for two minutes, then add tomatoes and broth. Let simmer uncovered for ten minutes. Then add the cod and shrimp, reduce heat a little and let cook for 5 minutes. Add salt and pepper to taste.
Serve and enjoy! 🙂