 |
Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 1 |
|
I have had this recipe for many years. It may have come from Cooking Light but I'm not sure. Ingredients:
1 onion, chopped |
2 garlic cloves, minced |
1 tablespoon olive oil |
2 (14 ounce) cans tomatoes, undrained |
1 cup chicken broth |
1/2 cup white wine |
2 bay leaves |
1 teaspoon dried oregano |
1/4 teaspoon red pepper flakes |
1/2 lb chicken breast, 1 1/2 inch chunks |
1/2 lb halibut, 1 1/2 inch chunks (or red snapper) |
1/2 lb shrimp |
1 green pepper, minced |
6 green onions, minced |
6 slices french bread, toasted |
Directions:
1. Saute onion and garlic in olive oil in small Dutch oven until tender.
2. Add next six ingredients; bring to a boil.
3. Cover and reduce heat, and simmer 30 minutes. Cool.
4. Puree in blender until smooth and return to pan.
5. Bring tomato mixture to a simmer. Add chicken to simmering liquid, cover and simmer 5 minutes. Add fish, shrimp, green pepper and green onion to liquid. Simmer 3-5 minutes.
6. Divide seafood and chicken evenly into 6 soup bowls. Ladle poaching liquid into bowls. Serve with French bread.
|
|