CATALONIAN COD SOUP

Prep Time: 20 minutes Cook Time: 25 minutes Servings: 4

1-1/2 lbs. Alaska Cod fillets, fresh, thawed or frozen
1/3 cup pine nuts OR slivered almonds, toasted
4 large garlic cloves, minced
2 cups chopped onions
1 Tablespoon olive oil
1 large pinch saffron OR 1/2 teaspoon turmeric
1 can (28 oz.) diced tomatoes, drained
2 cans (14.5 oz. each) fat-free chicken broth
2/3 cup dry white wine (OR additional 1 cup chicken broth)
1/2 cup chopped fresh parsley OR 2 Tablespoons dried parsley
4 slices Italian bread, cut into bite-size pieces and toasted, OR 1-1/2 cups croutons

Cover Alaska Cod in microwavable dish. Cook frozen cod fillets on medium-low (30% power) 10-15 minutes OR fresh/thawed fillets 4 minutes, or just until slightly cooked. (Fillets will finish cooking in soup.) Break into 1-inch pieces.

In food processor or blender, grind nuts and garlic to a paste. Coat 5- to 6 quart stockpot with nonstick cooking spray. Cook onions in olive oil in stockpot over medium heat until lightly golden. Add garlic paste, cod, saffron, tomatoes, chicken broth, and wine. Cook uncovered over medium heat until simmering, about 10 minutes. Simmer gently 5 minutes more. Stir in parsley and bread and cook 3 minutes. Serve hot.

Nutrients per serving: 439 calories, 12g total fat, 1g saturated fat, 24% calories from fat, 63mg cholesterol, 44g protein, 34g carbohydrate, 7g fiber, 626mg sodium, 170mg calcium and .4g omega-3 fatty acids.

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!