Recipe for Low-Fat Italian Seafood Soup 
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Yield:
4
Ingredients:
Amount Ingredient
1/4 cup chopped onion
1/4 cup chopped celery or fennel
2 tsp olive oil
1 cup dry white wine
28 oz canned italian plum tomatoes - with juice
1 x bay leaf
1/2 tsp dried oregano
freshly ground black pepper
1 lb cod or ocean perch cut into 1-inch pieces or other lean white fillet
12 med shrimp -- shelled & deveined about 6 ounces
4 x crostini or toasted italian bread
Instructions:
Instructions: In large broad saucepan, over low heat, combine onion, celery and olive oil.

Saut?, stirring, about 5 minutes, or until vegetables are tender. Add wine; boil 5 minutes. Add tomatoes, bay leaf, oregano and pepper; stir to break up tomatoes. Cook, uncovered, 5 minutes.

Add fish and shrimp; cover. Cook over low heat about 5 minutes, or until seafood is cooked through.

Place a crostini in each bowl. Divide seafood and broth evenly among the bowls. Sprinkle with parsley.

Makes 4 servings.

Preparation Time:0:35

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