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Ингредиенты
- 2 Tbsp. extra virgin olive oil
- 1 x onion minced into bite-sized chunks
- 1/4 lb dark-gilled mushrooms quartered
- 2 x garlic cloves minced
- 3 c. fish stock
- 1 can tomatoes - (15 ounce) seeded, minced
- 1 x zucchini cut into eighths, and cut into bite-sized chunks
- 1 x bay leaf
- 1/4 tsp rosemary crushed to pwdr
- 1/4 tsp oregano crushed to pwdr
- 1 pch warm pepper flakes
- 1 pt standard oysters Minced fresh parsley
Инструкции
- In a large saucepan, saute/fry the onions and mushrooms over a high heat, till the onions are golden brown and the mushrooms are brown. Add in garlic and stir for a minute.
- Add in fish stock, minced tomatoes and the juice reserved from the can of tomatoes. Stir in the bay leaf, rosemary, oregano, and warm peppers. Bring to a boil, then reduce heat and simmer, partially covered, for 25 min.
- Add in the zucchini chunks, cover, and simmer another 10 min, till the zucchini is almost tender. Then slip the oysters with their liquid into the soup and cook, uncovered, just till their edges begin to curl. You want them tender, not chewy.
- Ladle immediately into bowls. Sprinkle with parsley and serve immediately. Fat, dense oyster biscuits taste awfully good with this soup.
- Comments: This spicy and chunky chowder is just the thing for a warming lunch or possibly a light dinner with lots of side dishes; serve warm to 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 207g | |
| Recipe makes 6 servings | |
| Calories 80 | |
| Calories from Fat 48 | 60% |
| Total Fat 5.42g | 7% |
| Saturated Fat 0.84g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 437mg | 18% |
| Potassium 278mg | 8% |
| Total Carbs 5.19g | 1% |
| Dietary Fiber 1.2g | 4% |
| Sugars 2.11g | 1% |
| Protein 3.36g | 5% |
