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Sweet & Sour Seafood Soup
If you prefer, use all cod or all shrimp, rather than a combination of the two for this light soup. If you've got leftover rice on hand, stir some into the soup during the final minutes of cooking.
  • 2 teaspoons olive oil
  • 8 ounces fresh shiitake mushrooms, stems trimmed and caps thinly sliced
  • 4 cloves garlic, minced
  • 2 tablespoons grated fresh ginger
  • 8 ounces bottled clam juice
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon salt
  • 1 red bell pepper, diced
  • 1 carrot, thinly sliced
  • 5 scallions, thinly sliced
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon cider vinegar
  • 2 teaspoons dark sesame oil
  • 6 ounce skinless, boneless cod fillet, in large chunks
  • 2 cups watercress
  • 6 ounces medium shrimp, shelled, deveined, and halved horizontally

1. In large saucepan, heat oil over medium heat. Add mushrooms and cook 4 minutes, stirring frequently, until tender. Add garlic and ginger and cook 2 minutes, until garlic is tender.

2. Stir in clam juice, red pepper flakes, salt, and 2 cups of water and bring to a boil.

3. Add bell pepper, carrot, scallions, soy sauce, vinegar, and sesame oil and boil 3 minutes.

4. Add cod and cook 2 minutes. Add watercress and shrimp and cook 3 to 4 minutes, or until cod and shrimp are cooked through.


Nutritional Information
Per serving: 185 calories, 6g total fat, 1g saturated fat, 2.9g monounsaturated fat, 1.7g polyunsaturated fat, 2g dietary fiber, 20g protein, 11g carbohydrate, 83 mg cholesterol, 714mg sodium.
Good source of: beta-carotene, selenium, vitamin C.


Date Published: 09/19/2005 > Printer-friendly Version
Servings
4

Prep Time
50