Tomato-Based White Wine Fish Soup

This is a great way to enjoy the bounty of seafood from Alaska AND Florida!

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Yield: 6 servings (serving size: 1 cup)

Ingredients:
1 1/2 tablespoons olive oil
1 cup chopped onion
2 garlic cloves, minced
5 tablespoons tomato paste
1 cup chopped celery
1 cup thinly sliced carrot
1 cup chopped red bell pepper
1 cup dry white wine
2 (8-ounce) bottles clam juice
1/2 pound peeled and deveined shrimp, chopped
1/2 pound sea scallops
1/2 pound skinless halibut fillets, cut into 1-inch pieces
1 1/2 teaspoons chopped fresh tarragon
1/2 teaspoon chopped fresh thyme
1/2 teaspoon freshly ground black pepper
Thyme sprigs (optional)

Preparation:
1. Heat olive oil in a large Dutch oven over medium-high heat. Add onion to pan; sauté 2 minutes, stirring occasionally. Add garlic; sauté 1 minute, stirring constantly. Reduce heat to medium. Add tomato paste to pan; cook 7 minutes or until paste begins to brown, stirring occasionally. Add fennel and next 4 ingredients (through clam juice); bring to a boil. Reduce heat, and simmer 15 minutes or until vegetables are just tender. Stir in shrimp, scallops, and fish. Cover and cook 5 minutes or until fish is done. Gently stir in tarragon, chopped thyme, and pepper. Garnish with thyme sprigs, if desired.

Nutritional Information:
Calories: 191 (27% from fat)
Fat: 5.7g (sat 0.9g,mono 3g,poly 1.1g)
Protein: 23.7g
Carbohydrate: 11.8g
Fiber: 2.4g
Cholesterol: 99mg
Iron: 2.3mg
Sodium: 451mg
Calcium: 80mg