Fish Soup With Swiss Chard

Recipe Ingredients

3 lbs	1362g / 48oz	Fish bones - see * Note
1 lb	454g / 16oz	Onion - quartered (small)
1 lb	454g / 16oz	Celery stalk with leaves (small)
3		Garlic cloves
1		Bay leaf
4		Peppercorns
		Cold water - as needed
1		Low-sodium chicken broth
4		Tomatoes - peeled, seeded,
		And diced
8 oz	227g	Sliced mushrooms
1 tablespoon	15ml	Paprika
1		Swiss chard
1 lb	454g / 16oz	Swordfish filet - cut 1 1/2" pieces
1 lb	454g / 16oz	Halibut - cut 1 1/2" pieces
		Salt - to taste
		Chopped Thai basil - for serving

Recipe Instructions

* Note: It's essential to use the freshest bones for the stock. You may have to ask for them specially at your local fish market. Use the freshest fish, as well. Really fresh fish will not have a fishy odor, and the flesh will be firm and spring back when touched. For the best flavor, use fish the same day you buy it.

Combine the fish bones, onion, celery, garlic, bay leaf and peppercorns in a large stockpot. Add enough cold water to cover. Bring to a boil. Skim off the foam. Reduce the heat and just barely simmer for 45 minutes. Strain and discard the solids. The stock should measure about 2 quarts.

Combine the stock, chicken broth, tomatoes, mushrooms and paprika in a saucepot. Bring to a simmer. Cook 10 minutes.

Remove the tough ribs from the chard. Cut each chard leaf into large dice. Add the chard to the soup and simmer 10 minutes. Add the swordfish and halibut and gently simmer about 5 minutes. Add salt to taste and garnish with the basil. Serve with French bread.

This recipe yields 6 servings.

Each serving: 247 calories; 298 mg sodium; 66 mg cholesterol; 7 grams fat; 1 gram saturated fat; 7 grams carbohydrates; 38 grams protein; 1.81 grams fiber.

Source:
The Los Angeles Times, 02-13-2002

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