2 teaspoons olive oil
1 cup onion, sliced
1 celery stalk, sliced (about 1/2 cup)
1 carrot, sliced (about 1/2 cup)
1 clove garlic, crushed
1 anchovy fillet
Several parsley sprigs (about 1/4 cup)
1 cup dry white wine
1 cup clam juice
1/2 pound plum tomatoes, chopped (about 1 1/2 cups)
1/2 pound clams (yields 1/4 pound clam meat)
1/2 pound grouper, cut into 3-inch pieces
Salt and freshly ground black pepper
2 slices country-style whole grain bread
Hot pepper sauce
Heat olive oil in a large saucepan over medium-high heat. Add onion, celery, carrot, garlic, anchovy and parsley. Gently saute the ingredients until the onion turns a golden color, about 5 minutes. Do not let the vegetables burn. Carefully stir in wine, clam juice and tomatoes. Simmer gently for 5 minutes to reduce the liquid. Scrub clam shells. Add clams in their shells and fish. Season with salt and pepper to taste. Bring the soup to a simmer, lower the heat and cook, gently, for 5 minutes. Check the seasoning and add more, if necessary. Serve in large soup bowls with bread on the side, passing the hot pepper sauce to use as desired.
Per serving: 405 calories, 8 g fat, 1.3 g saturated, 85 mg cholesterol, 45 g protein, 31 g carbohydrates, 6 g fiber, 630 mg sodium. Exchanges/Choices: 1 starch, 3 vegetables, 5 lean mat, 1/2 fat
Romaine and Bean Salad
Serves 2
1/2 10-ounce bag washed, ready-to-eat romaine lettuce
1/2 cup cannellini beans
2 tablespoon oil and vinegar dressing
Place lettuce and beans in a salad bowl and toss with the dressing.
Per serving:145 calories, 8 g fat, 1.3 g saturated, 0 mg cholesterol, 5 g protein, 13 g carbohydrates, 4 g fiber, 125 mg sodium. Exchanges/Choices: 1 carbohydrate, 1 1/2 -fat.