The lycopene in tomatoes protects our brains against age-related decline. Fish's good fat has the same effect.
Calories
280 Calories
Recipe Instructions
Step 1
In a pan, simmer sun-dried tomatoes in 1 1/2 cups water until very soft; discard water.
Step 2
In a large pot, saute onion and green pepper in oil until softened.
Step 3
In a food processor or blender, combine sun-dried tomatoes and 1 bottle clam juice until smooth; add to pot. Stir in remaining clam juice, diced tomatoes, wine, garlic, herbs, bay leaves and olives. Simmer 20 minutes.
Step 4
Add beans, fish, fennel seeds, salt and pepper. Simmer until fish is done, about 10 minutes. Remove bay leaves. Ladle into bowls; sprinkle with cheese.
Ingredients
2 tablespoons olive oil
½ cup grated Parmesan cheese
2 bay leaves
1 green bell pepper, chopped
1 large yellow onion, chopped
1 pinch Salt and pepper, to taste
2 teaspoons fennel seeds, lightly crushed
2 (8 ounce) bottles clam juice
3 ½ ounces sun-dried tomatoes
2 (14 ounce) cans diced tomatoes (no salt added)
1 cup dry red wine (or substitute broth or tomato juice)
4 garlic cloves, crushed
4 tablespoons fresh herbs (such as thyme, rosemary or basil)
½ cup kalamata olives, sliced
1 (15 ounce) can navy beans, drained and rinsed
1 pound firm fish (grouper, tilapia or tuna), cut in 2- to 3-inch chunks
