New England Fish Soup

March 4, 2015

When I think about my diet before starting GTLF I realize that I really had a very limited experience with food. I never really tried anything new and the dishes we did eat, while wonderful, were not always very healthy. Since eating GTLF I have increased my vegetable intake considerably and slowly but surely have decreased the amount of meat I eat. Also, while I still struggle with weightloss, the meals I have are much more balanced and low calorie.

When I started with GTLF, I choose recipes that were closest to what I already knew about food. Now, I'm really trying to experience recipes that are far out of my comfort zone. I've noticed that if I choose too many recipes that are too different, then I have a hard time getting motivated about cooking. But I am succeeding in breaking down my misconceptions about food.  I've noticed that fish is something I have never really explored. I mean, I love SHRIMP... who doesn't, but other sea foods are very foreign to me. So trying this recipe was a real adventure. I hope you will enjoy it as I have... being brave can really pay off.

New England Fish Soup

GTLF: Hearty Soups and Stews p. 127

Serves 4, working time 30 min., total time 40 min.

8 cloves garlic, peeled

2 tablespoons reduced fat mayonnaise

2 tablespoons fresh lemon juice

1 tablespoon olive oil

6 tablespoons chopped Canadian bacon (2 oz)

2 leeks, cut into 1/2 in. pieces

2 large carrots, halved lengthwise and thinly sliced

2 ribs celery, cut into 1/4 in. thick slices

1/2 pound red potatoes, cut into 1/4 in. dice

1/2 C bottled clam juice or reduced sodium chicken broth, de fatted

1/2 tsp salt

1 C evaporated skimmed milk

1 1/4 pounds skinless cod fillets, cut into 2 inch chunks

1/4 C chopped fresh parsley

1. In a small pot of boiling water, cook the garlic for 3 min. to blanch. Drain, transfer to a food processor or blender along with the mayonnaise and lemon juice, and process to a smooth puree.

2. In a Dutch oven or flameproof casserole, heat the oil until hot but not smoking over medium heat. Add the Canadian bacon and leeks and cook, stirring occasionally, until the leeks are softened, about 5 min. Add the carrots and celery and cook, stirring frequently, until the carrots are crisp tender, about 4 min.

3. Add the potatoes, stirring to coat. Add the clam juice, 3 C of water, and the salt and bring to a boil. Reduce to a simmer, cover, and cook until the potatoes are tender, about 5 min. Stir in the evaporated milk, bring to a boil, and add the cod. Reduce to a simmer and cook, uncovered, until the fish is just opaque, about 5 min. Add the garlic mixture, stirring until well combined. Ladle the soup into 4 bowls, sprinkle with the parsley, and serve.

Nutritional Information: 7 g fat, 350 calories, 1.3 g sat. fat, 35 g carbohydrate, 36 g protein, 71 mg cholesterol, 796 mg sodium.

TIPS:

1. I didn't have clove garlic so I used minced garlic. I skipped the boiling part and just pureed the minced garlic with the mayo and juice using a hand immersion blender.

2. I couldn't open the lemon juice bottle so I used lime juice instead. I don't know if that changed the flavor very much.