Spicy Fish Soup Recipe
The addition of salsa packs a punch in this simple soup recipe. We enjoy eating it with oven-fresh bread and dessert.—Linda Murry, Allenstown, New Hampshire
This recipe is:
Quick
Prep/Total Time: 25 min.
Yield: 8 Servings
Ingredients
2 cans (14-1/2 ounces each) chicken broth
2-1/2 cups water
2/3 cup uncooked instant rice
1-1/2 cups salsa
1 package (10 ounces) frozen corn
1 pound cod, cut into 2-inch pieces
Fresh lime wedges, optional
Directions
In a large saucepan, bring the broth, water and rice to a boil. Reduce heat; cover and simmer for 5 minutes. Add the salsa and corn; return to a boil. Add fish.
Reduce heat; cover and simmer for 5 minutes or until fish flakes easily with a fork. Serve with lime if desired. Yield: 8 servings (about 2-1/4 quarts).
Nutritional Facts 1 cup (calculated without lime) equals 124 calories, 1 g fat (trace saturated fat), 22 mg cholesterol, 663 mg sodium, 16 g carbohydrate, 2 g fiber, 12 g protein.
Originally published as Spicy Fish Soup in Country Woman January/February 1998, p35
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