Ingredients

• 4 ounces of uncooked small penne, pastina, or other small pasta
• 3/4 cup chopped onion
• 2 cloves garlic; minced
• 1 can (about 14 ounces) stewed tomatoes
• 1 can (around 14 ounces) reduced sodium chicken broth
• 1 tablespoon minced fresh Italian parsley
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground turmeric
• 8 ounces of firm, while-fleshed fish, cut into 1-inch pieces (we prefer Basa)
• 3 ounces small raw shrimp, peeled.

Directions

1. Cook pasta according to package directions.  Drain, set aside.
2. Meanwhile spray large nonstick saucepan with nonstick cooking spray; heat over medium heat.  Add onion, garlic and fennel seeds; cook and stir 3 minutes or until union is tender.
3. Stir in tomatoes, broth, parsley, pepper, and turmeric.  Bring to a boil; reduce heat and simmer for 10 minutes.  Add fish; cook 1 minute.  Add shrimp; cook until shrimp are pink and opaque.  Divide pasta among 4 bowls; ladle soup over pasta

Makes four servings.

Source: The Soup Bible