Red Pepper Soup with Shrimp and Cod
  • 2tablespoons extra virgin olive oil
  • 1medium red onion, diced
  • 7 cloves garlic, chopped
  • 1/2teaspoon sea salt
  • 117-ounce jar roasted red bell peppers, rinsed, drained and chopped
  • 1 russet potato, peeled and diced
  • 4cups fish stock
  • 2cups water
  • 1/2cup diced or pureed tomatoes
  • 1/4teaspoon freshly ground black pepper
  • 1 pinch Spanish saffron threads
  • 6ounces cod fillet, cubed
  • 6ounces small shrimp, peeled and deveined
  • 1tablespoon snipped fresh chives
  1. Heat olive oil in a large pot over medium-high heat and add onion, garlic, and salt. Stir constantly until vegetables have softened and begin to stick, 4–5 minutes. Add red peppers and potato, stirring until fully aromatic and nearly dry, 5–8 minutes. Add fish stock, water, and tomatoes, and bring to a boil. Reduce heat to maintain a steady simmer, cover, and cook about 20 minutes, or until all vegetables are tender. Remove from heat.
  2. Working in batches, purée soup in a blender. Return to heat and add pepper and saffron. If soup is very thick, add a little water to obtain a creamy, light consistency. Bring to a simmer, add fish and shrimp, and stir until pieces turn opaque, 2–3 minutes. Remove from heat and let sit about 1 minute. Add salt to taste. Serve, garnished with chives.
Recipe Notes
Nutrition Facts
Red Pepper Soup with Shrimp and Cod
Amount Per Serving
Calories 195 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 55mg 18%
Sodium 668mg 28%
Total Carbohydrates 16g 5%
Dietary Fiber 4g 16%
Protein 17g 34%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 195 cal, 7g fat (4g mono, 1g poly, 1g sat), 55mg chol, 17g protein, 16g carb, 4g fiber, 668mg sodium