TOTAL TIME: Prep: 20 min. Cook: 50 min. MAKES: 6 servings
Ingredients
1 tablespoon olive oil
1 small onion, chopped
1 small green pepper, chopped
2 medium carrots, chopped
1 garlic clove, minced
1 can (15 ounces) tomato sauce
1 can (14-1/2 ounces) diced tomatoes, undrained
3/4 cup white wine or chicken broth
1 bay leaf
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon pepper
3/4 pound salmon fillets, skinned and cut into 3/4-inch cubes
1/2 pound uncooked medium shrimp, peeled and deveined
3 tablespoons minced fresh parsley
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Nutritional Facts
1 cup: 212 calories, 9g fat (2g saturated fat), 87mg cholesterol, 620mg sodium, 13g carbohydrate (0 sugars, 3g fiber), 19g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable.

Directions
In a large saucepan, heat oil over medium heat. Add onion and green pepper; cook and stir until tender. Add carrots and garlic; cook 3 minutes longer. Stir in tomato sauce, tomatoes, wine and seasonings. Bring to a boil. Reduce heat; simmer, covered, 30 minutes.
Stir in salmon, shrimp and parsley. Cook, covered, 7-10 minutes longer or until fish flakes easily with a fork and shrimp turn pink. Discard bay leaf. Yield: 6 servings.
Originally published as Seafood Soup in Light & Tasty December/January 2005, p52
Man Rescues Weird Creature, But What Happened Next Will Leave You Speechless
LifeDaily.com

Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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TOTAL TIME: Prep: 20 min. Cook: 50 min. MAKES: 6 servings
Ingredients
1 tablespoon olive oil
1 small onion, chopped
1 small green pepper, chopped
2 medium carrots, chopped
1 garlic clove, minced
1 can (15 ounces) tomato sauce
1 can (14-1/2 ounces) diced tomatoes, undrained
3/4 cup white wine or chicken broth
1 bay leaf
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon pepper
3/4 pound salmon fillets, skinned and cut into 3/4-inch cubes
1/2 pound uncooked medium shrimp, peeled and deveined
3 tablespoons minced fresh parsley
Add to Shopping List
Nutritional Facts
1 cup: 212 calories, 9g fat (2g saturated fat), 87mg cholesterol, 620mg sodium, 13g carbohydrate (0 sugars, 3g fiber), 19g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable.

Directions
In a large saucepan, heat oil over medium heat. Add onion and green pepper; cook and stir until tender. Add carrots and garlic; cook 3 minutes longer. Stir in tomato sauce, tomatoes, wine and seasonings. Bring to a boil. Reduce heat; simmer, covered, 30 minutes.
Stir in salmon, shrimp and parsley. Cook, covered, 7-10 minutes longer or until fish flakes easily with a fork and shrimp turn pink. Discard bay leaf. Yield: 6 servings.
Originally published as Seafood Soup in Light & Tasty December/January 2005, p52
Man Rescues Weird Creature, But What Happened Next Will Leave You Speechless
LifeDaily.com

Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Start chat about Fish maw soup with tiger lily and chinese mushroom…
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Fish maw soup with tiger lily and chinese mushroom
1
Rich in fiber and collagen, virtually zero fat.
SALG SALG
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Ingredients
2 servings
Main
1 piece fried fish maw, medium size
20 piece dried tiger lily buds (golden needles)
4 piece dried chinese mushrooms
Other
3 tbsp light soya sauce
1 tsp white pepper powder
1300 ml water
5 tsp starch, dissolved in 5 tablespoons water
Method
30 mins

Soak and soften the chinese mushrooms, tiger lily buds and fish maw. Trim hard end of tiger lily buds, cut into 1 cm length. Trim mushroom stalk, cut mushrooms into thin slices. Cut fish maw into tiny bits.
Boil fish maw, tiger lily buds and mushrooms in a pot of 1300 ml water for about 25 minutes. Add light soya sauce and white pepper powder when water starts boiling.
Turn off heat and stir in starch water. Ready to serve.

 

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