Zesty Seafood Soup

Just make sure you use real crab, not the high-carb fake crab that’s widely available these days, when you make this soup.

YIELD: About 8 servings

INGREDIENTS:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup chopped celery
• 2 tablespoons fresh or dried parsley, chopped
• 1 teaspoon dried basil
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried thyme
• Dash of cayenne
• 3 cans (8 ounces each) tomato sauce
• 8 ounces clam juice
• 1 can (14 1/2 ounces) chicken broth
• 1 pound firm fish (such as cod, halibut, or snapper), cut into 1-inch cubes
• 4 1/2 ounces small canned, fresh, or frozen shrimp
• 1 can (8 ounces) crabmeat, or 1 fresh crab
• Salt

INSTRUCTIONS:

1.  Heat the oil in a Dutch oven. Add the onion, garlic, and celery, and saute until the onion is limp.
2.  Stir in the parsley, basil, rosemary, thyme, cayenne, tomato sauce, clam juice and chicken broth. Cover and simmer for about 10 minutes.
3.  Add the fish; cover and simmer until the fish flakes (about 7 minutes). Stir in the shrimp and crab. Cover and cook for a few minutes, until everything is thoroughly heated. Salt to taste.

PER SERVING:

•  12 grams of carbohydrates and 2 grams of fiber, for a total of 10 grams of usable carbs and 12 grams of protein.