Preparation time: 5 minutes
Total time: 45 minutes
Makes 4 to 6 servings (12 cups)
This hearty soup is a complete meal in one pot. The delicate aroma of wine enhances savory sausage and seafood to create magnificent depth of flavor. A simple dessert of fresh berries nicely rounds out the meal.
• 6 cups water, unsalted broth, or Bone Broth (here)
• 2 tablespoons extra-virgin olive oil
• 1 medium onion, halved and thinly sliced into half-moons
• 3 cloves garlic, minced or pressed
• ¼ pound kielbasa or chorizo sausage, diced
• ½ to 1 teaspoon salt, or to taste
• ½ teaspoon ground black pepper, or to taste
• 1 (14.5-ounce) can diced tomatoes
• 30 Kalamata olives, pitted and coarsely chopped
• 1 bay leaf
• ½ cup dry white wine
• 1¼ pounds cod or other white-fleshed fish, cut into large chunks
• 8 to 16 mussels (see Chef Dawn’s Tasty Tip, here), clams, peeled shrimp, or an additional ½ pound fish
• 4 to 5 cups packed, coarsely chopped kale, arugula, spinach, or other leafy greens like chard, collards, or mustard greens (see Tip, here)
• ¼ cup chopped fresh cilantro or parsley, for garnish
Bring the water to a boil in a kettle or pot.
In a separate soup pot, heat the oil over medium heat. Add the onion, garlic, sausage, salt, and pepper. Cook, stirring, until the onion is translucent, 3 to 5 minutes.
Add the tomatoes, olives, bay leaf, and wine. Cook, stirring, for 5 minutes more.
Add the boiling water from the kettle or pot. Bring back to a boil. Reduce the heat to medium-low and simmer, covered, for 10 minutes.
Gently place fish and shellfish into the simmering liquid. Add additional water, if needed, to reach the desired soup consistency. Bring back to a boil. Reduce the heat to medium-low and simmer, uncovered, until the fish or shrimp are opaque and the shellfish have opened, about 15 minutes or more, depending on the thickness and type of seafood used. Discard any unopened shellfish.
Stir in the kale, taste, and adjust the seasonings. Simmer for 5 minutes more to allow the kale to soften. Serve warm, distributing the seafood evenly among the portions. Garnish with the cilantro or parsley.
Based on 4 servings
Calories: 543
Carbohydrate: 17 g
Protein: 39 g
Fat: 33 g
Variations
Vegetarian or vegan version: Substitute ½ pound vegetarian chorizo or vegetarian Italian sausage for the kielbasa and 1½ pounds extra-firm tofu, drained, pressed with an absorbent towel, and cut into small pieces, for the seafood and increase salt to taste.
Phase 1 Meal: Serve with a side of salad greens and chopped raw vegetables tossed with 1 to 2 teaspoons Greek Dressing (here). For Dessert: 1 cup raspberries.
Calories: 672; Carbohydrate: 25%; Protein: 25%; Fat: 50%
Phase 2 Meal: Serve each portion over ½ cup cooked brown rice. For Dessert: Handful of raspberries.
Calories: 683; Carbohydrate: 31%; Protein: 25%; Fat: 44%
Phase 3 Meal: Reduce the fish in the recipe to ¾ pound. Serve each portion with a thick slice of crusty sourdough bread. For Dessert: 1 cup raspberries.
Calories: 661; Carbohydrate: 38%; Protein: 21%; Fat: 41%