- 1 tablespoon vegetable oil
- 3 strips bacon, cut into 1/4-inch pieces
- 1 cup onion, thinly sliced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 cup chopped celery
- 1 cup chopped carrots
- 1 cup tomatoes and their juices, canned or fresh
- Two 13 3/4-ounce cans chicken stock
- 2 cups water
- 2 bay leaves
- 2 pounds boneless skinless scrod, grouper or other firm-fleshed fish
- 1 tablespoon Worcestershire Sauce
- 1/4 cup chopped fresh parsley
In a large saucepan or stockpot, over medium heat, heat the oil until just shimmering. Add the bacon and cook for 5 minutes. Add the onion and cook for 5 minutes. Add the garlic and thyme and cook for 1 minute. Add the celery and carrots and cook for 5 minutes. Add the tomatoes and their juices, the chicken stock, the water and the bay leaves. Bring to a boil, reduce the heat to a simmer, and simmer for 1 hour. Add the fish and simmer for 30 minutes longer. Stir in the Worcestershire and parsley.
Ladle the soup into serving bowls and garnish.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
164 calories; 6g total fat; 38mg cholesterol; 222mg sodium; 5g carbohydrates; 1g fiber; 21g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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