Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Safflower oil |
| 1 large | Onion or leek |
| 3 larges | Potatoes; cubed |
| 2 | Carrots; cut into 1" chunks |
| ¼ cup | Chopped parsley |
| ½ teaspoon | Dried dill |
| ¼ teaspoon | Salt |
| 6 cups | Water |
| 1 pounds | Firm fish; cut in 1" pieces |
| (cod, orange roughy, perch) | |
| Paprika for garnish |
In a large pot, saut‚ onion in oil until translucent. Add vegetables, water, and seasonings and simmer 20 minutes. For a creamier texture, puree part of the soup and return to the pot. Add fish and simmer 10 minutes more. Serve in bowls and garnish with paprika.
Nutritional information per serving: Protein: 30 grams (36%); Carbohydrates: 43½ grams (52%); Fat: 4⅗ grams (12%); Calories: 335; Sodium: 280 mg; Cholesterol: 61⅕ mg. Exchanges: 3 Bread, 3 Lean Meat Serves 4
Copyright Whole Foods Market, 1995, wfm@...
() Reprinted with permission from Whole Foods Market Meal-Master compatible format courtesy of Karen Mintzias