Zuppa Di Pesce

Course :	Side Dishes
From:	HungryMonster.com
Serves:	4

Ingredients:

1/4	cup	chopped onion
1/4	cup	chopped celery or fennel
2	teaspoons	bertolli extra virgin olive oil
1	cup	dry white wine
1	can	italian plum tomatoes with juice -- (28 ounces)
1	piece	bay leaf
1/2	teaspoon	dried oregano
1	teaspoon	freshly ground black pepper
1	pound	cod -- ocean perch or other lean white fillet, cut into 1-inch pieces
12	medium	shrimp -- (about 6 ounces) shelled and deveined
4	loaf	crostini or toasted italian bread
1	tablespoon	finely chopped italian parsley

Preparation:

Zuppa di Pesce translates as fish soup. A zuppa is usually a thick soup served over pieces of toasted bread. 1. Combine the onion, celery or fennel and olive oil in a large broad saucepan. Cook, stirring over low heat until the vegetables are tender, about 10 minutes. Add the wine and heat to boiling; boil 5 minutes. Add the tomatoes, bay leaf, oregano and pepper; stir to break up tomatoes. Cook uncovered, 5 minutes. 2. Add the fish and shrimp. Cover and cook over low heat until the fish is cooked through, about 5 minutes. Place a crostini in each bowl. Divide fish and broth evenly among the bowls. Sprinkle with parsley.

Nutritional Information:

157 Calories (kcal); 1g Total Fat; (8% calories from fat); 24g Protein; 2g Carbohydrate; 76mg Cholesterol; 91mg Sodium