Ingredients
- 1/3 cup 1/3 cup pine nuts OR slivered almonds, toasted
- 4 4 large garlic cloves, minced
- 2 cups 2 cups chopped onions
- 1 Tablespoon 1 Tablespoon olive oil
- 1 1 large pinch saffron OR 1/2 teaspoon turmeric
- 1 can 1 can (28 oz.) diced tomatoes, drained
- 2 cans 2 cans (14.5 oz. each) fat-free chicken broth
- 2/3 cup 2/3 cup dry white wine (OR additional 1 cup chicken broth)
- 1-1/2 lbs. 1-1/2 lbs. Alaska Cod fillets, fresh, thawed or frozen
- 1/2 cup 1/2 cup chopped fresh parsley OR 2 Tablespoons dried parsley
- 4 slices 4 slices Italian bread, cut into bite-size pieces and toasted, OR 1-1/2 cups croutons
Servings:
Units:
Instructions
- In food processor or blender, grind nuts and garlic to a paste.
- In a large (12-inch) nonstick pan or stockpot, cookonions in olive oilover medium heat 3 to 5 minutes, until lightly golden. Add garlic
- paste,saffron, tomatoes, chicken broth, and wine. Bring to a simmer; cook 10 minutes. Rinse any ice glaze from frozen Alaska Cod under cool
- water. Turn off heat and gently add seafood to liquid, skin side down. Return heat to a simmer.
- Once simmering, cover pan and cook 4 to 5 minutes for frozen cod or 2 minutes for fresh/thawed fish. Turn off heat and let seafood rest 5
- minutes or until seafood is opaque throughout. Break cod into large chunks. Stir in parsley and bread and cook 3 minutes. Serve hot.
- Variation: Substitute Alaska Pollock or Sole fillets for Alaska Cod; adjust cook time for smaller fillets if necessary. This soup is also
- excellent when made with Alaska Halibut!
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