Zuppa di pesce bianco Recipe

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One of my family's favorite soups. This soup warms the heart and is light and satisfying. You might remember from my earlier soup recipes that we enjoy eating soup year round. So, there is no "best" time to make this soup for us. The prep work is easy and the soup is ready to go as soon as the potatoes are fork tender and shrimp is cooked. I hope that you enjoy the recipe. Manga.

Servings: 6 Bowls
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Ingredients

Cost per serving $3.11 view details
  • 1 onion - medium chop
  • 2 medium russet potatoes - washed and medium dice (there are three of us at home so you will add or subtract the number of potatoes to fit your need you can use red potatoes or any of your choice but all I had in the pantry was the russet.)
  • 2 celery stalks - quarter inch or slightly less slices
  • 3 to 4cups of frozen spinach - I buy and use the frozen spinach that is chopped and comes in bags. The spinach is in clumps and makes it easy for me to incorporate into the broth.
  • 1 10oz can of baby clams
  • 2 8oz bottles of Snow's Clam juice. In a previous recipe, shrimp was an ingredient and I suggested saving the shrimp shells by freezing them. If I have frozen shrimp shells on hand I make shrimp broth by naturally de-thawing the shells before I leave for the office. I follow one of the many recipes for making shrimp broth that are on-line. I like to take ideas from each recipe to make my own.
  • 16oz of frozen shrimp, thawed, rinsed and de-veined. Remember to save the shells in the freezer for later use.
  • 3 fillets of fresh or frozen cod, I use the Treasures from the Sea brand available at Sams Club. Fresh cod and other types of fish is pricey here in beautiful southern NM. I cut the filets in half lengthwise and then into a medium chop. You can use any type of white fish but we like cod because it provides a "meaty" texture to the dish.
  • 3 cups of chicken broth
  • Garlic is optional, most of the time I press 4 or 5 cloves into the broth once all the other ingredients are in the pot and well mixed
  • 4 strips of bacon - medium chop

Directions

  1. Cover your pot's bottom with a thin layer of oil add a chop of bacon to the pot and turn the burner on to medium high
  2. Add the remainder of the bacon once the initial piece begins to spit.
  3. When the is mostly browned but not crisped, add the onion and celery. mix well.
  4. When the onion releases its fragrance, add the diced potatoes and stir.
  5. About two minutes add all the broth and stir. The quantities I list for the broth work for us but you might want to add or subtract depending on the number of people you are serving and whether you like "stewy" or "soupy" soups.
  6. Add the frozen chunks of spinach and mix to incorporate
  7. Add the cod chunks and the baby clams and bring the pot to a boil for two minutes
  8. After two minutes reduce to a good simmer.
  9. When the potatoes are fork tender add the shrimp and continue simmering for three minutes or until the shrimp are opaque but not overly cooked.
  10. Place a piece of your favorite crusty bread in each soup bowl. Ladle the soup and manga.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 450g
Recipe makes 6 servings
Calories 269  
Calories from Fat 97 36%
Total Fat 10.76g 13%
Saturated Fat 3.25g 13%
Trans Fat 0.0g  
Cholesterol 129mg 43%
Sodium 642mg 27%
Potassium 1011mg 29%
Total Carbs 19.89g 5%
Dietary Fiber 4.5g 15%
Sugars 1.95g 1%
Protein 24.05g 38%
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