Hi Friends! How’s your Thursday been? Mine was the usual power points (boring), meetings (boring), traffic (boring), a morning run (fun) and blog (fun).
This morning was a little chilly & I wanted to stay warm in bed. I was motivated to get up & go because I’m getting ready for next weekend’s PF Chang’s Rock & Roll Half Marathon in Phoenix, AZ. You can see more race info here and they also have races in other cities http://runrocknroll.competitor.com/arizona. If you want to register for the Phoenix race this month, you save $10 with Sports Authority’s promotion code SPORTSAZ.
I participate in several events each year so I don’t train more than normal. For a future post I’ll provide training advice for those of you considering a race. If you haven’t do one, I highly recommend you do a 5k to start (3 miles). The energy and people are amazing!
The chilly weather this morning reminded me of my Seafood Cioppino I made last week. It’s an Italian seafood soup. My Mom is visiting and had a cold so another soup was in order! My Mom snubbed her nose at this at first because she’s not a big seafood person until she tasted how good it was!
This soup is decadent and delicious. Another low calorie bowl of goodness. Keep in mind you can substitute the types of fish depending on what you like. This recipe makes about 8 servings (~cereal bowl) – 272 calories each.
- 1 tsp fennel seeds
- 3 tbsp extra virgin olive oil
- 1 medium onion, finely chopped
- 1 small fennel bulb, finely chopped
- 3 bay leaves
- 4 garlic cloves, chopped
- 1 tsp oregano
- ½ tsp crushed red pepper
- Salt & pepper to taste
- 28 ounce can whole peeled tomatoes
- 1½ cups dry white wine - I used Macaron Pinot Grigio & it was lovely
- 18 ounce bottle clam juice
- 1 pound skinless cod or haddock fillets cut into 1" pieces
- 1 pound large uncooked shrimp, peeled & deveined
- 1 pound bay scallops thawed & cleaned
- 1 pound mussels (optional)
- Toast fennel seeds in a small skillet over medium heat about 2 minutes
- Heat oil in a large pot over medium-high heat. Add onion, fennel, garlic, bay leaves, oregano, red pepper flakes, salt & pepper.
- Cover and cook until onion and fennel are soft about 10-12 minutes stirring occasionally.
- Stir in ground fennel seeds, tomatoes with juices, wine, clam juice and 1 cup of water. Cover & bring to a boil then reduce heat to medium-low. Cook about 15 minutes more, stirring often.
- Add fish, mussels & shrimp and simmer another 2-3 minutes until mussels open. Discard mussels that do not open.
- Serve & enjoy!
Enjoy the rest of your day!
xoxo,
Megan
Impressive recipe! I love seafood in soup…but never attempted Cioppino! You make it look easy. I must try! (: