Title: Fish, Prawn And Potato Soup
Categories: 2bl
Yield: 1 servings

2 Leeks; trimmed and washed,
; (or 1 onion, peeled
; and sliced)
2 Cloves garlic; peeled and
-crushed
500 g Ripe tomatoes; peeled and
-chopped,
; (or 1 X 415 g can
; peeled tomatoes)
1 c Dry white wine
1 1/2 c Water
1/4 ts Dried turmeric
1/2 ts Dried oregano
1 pn Fennel seeds; (optional)
3 Medium-sized potatoes
1 1 kilogram thick ling or
-gemfish fillets; skinned
-and chopped
; into suitable sized
; chunks
1 kg Raw king prawns; peeled and
; de-veined
2 tb Chopped fresh parsley
Salt and freshly ground
-black pepper

Slice leeks, discarding the green section. Cook the leeks (or sliced onion)
gently in olive oil in a large saucepan until soft and glossy. Add the
garlic, tomatoes, wine, water, turmeric, oregano, and fennel seeds (if
used). Simmer 15 minutes. Peel potatoes and cut each into 6 or 8 chunks,
add to soup, and cook for about 10 minutes. Now add the chunks of fish and
the peeled prawns and simmer until cooked, about 5 minutes, adding more
water if necessary. Season with salt and pepper and serve sprinkled
generously with chopped fresh parsley. Serves 6 to 8

Converted by MC_Buster.

Per serving: 379 Calories (kcal); 2g Total Fat; (7% calories from fat); 7g
Protein; 51g Carbohydrate; 0mg Cholesterol; 104mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 9 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates

Converted by MM_Buster v2.0n.