Fish Soup

Well, this recipe was originally called "Pacific Stew Pot," which sounds a lot nicer. But in our house it just evolved into "Fish Soup."

If you're not a seafood lover, skip over this one. But if you do like seafood, then this is delectable. Not only that, but it has no added fat, it probably does have those fabulous omega-3 fatty acids (from the fish) that you're always hearing about, and it fits into most diets--including low-carb diets. And it's soup! Can't get much better than that! ;-)

FISH SOUP

1/2 cup finely chopped onion
1/2 cup finely chopped celery
1 cup water
1 can (15 oz.) diced tomatoes
2 Tbsp. ketchup
1/4 tsp. Tabasco sauce
1 1/2 tsp. Worcestershire sauce
1/2 tsp. salt
1/2 tsp. curry powder
1 cup water
*1/2 lb. white fish (like cod, tilapia or roughy), cut into bite-size pieces
*1/2 lb. medium (raw) shrimp, peeled
*1/3 lb. scallops (bay scallops, or you can get sea scallops and cut them into bite-size pieces)

*You could substitute any seafood you like, I'd imagine. Or skip some that you don't like and add something else. You could be daring and add octopus, or squid, or frog's legs, I suppose. That's the fun of cooking. :-)

Bring the onion and celery and 1 cup water to a boil; simmer for 5 minutes. Add tomatoes, ketchup, Tabasco, Worcestershire, salt, curry powder and remaining 1 cup water. Bring to a boil; simmer on low heat for 30 minutes. Add seafood and cook for another 5 to 10 minutes, or until seafood is cooked through. [Don't overcook the seafood or it will be tough. Yuck!]

I like to serve this soup over a scoop of hot rice. But I suppose that would blow the low-carb thing, wouldn't it?