Red Pepper Soup with Shrimp and Cod

Serves 6 / Just a pinch of saffron opens the earthy flavor of roasted red peppers to embrace the sea tastes. Ingredient tips: Look for organic diced tomatoes or purée sold in BPA-free glass jars and boxes. Ask for fish stock at your natural market; it’s often sold frozen next to the fish counter.

2 tablespoons extra-virgin olive oil
1 medium red onion, diced
7 cloves garlic, chopped
1/2 teaspoon sea salt
1 17-ounce jar roasted red bell peppers, rinsed, drained, and chopped
1 russet potato, peeled and diced
4 cups fish stock
2 cups water
1/2 cup diced or puréed tomatoes
1/4 teaspoon freshly ground black pepper
1 pinch Spanish saffron threads
6 ounces cod fillet, cubed
6 ounces small shrimp, peeled and deveined
1 tablespoon 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.
PER SERVING: 195 cal, 7g fat (4g mono, 1g poly, 1g sat), 55mg chol, 17g protein, 16g carb, 4g fiber, 668mg sodium