Hearty Fish Soup Recipe
Says Debbie Groff from San Antonio, Texas, "If a recipe requires lots of preparation, I usually don't make it. This chunky soup is convenient because it calls for frozen vegetables and canned tomatoes with herbs already added."
Prep: 15 min.
Cook: 20 min.
Yield: 3 Servings
Ingredients
2 small shallots, chopped
1 small garlic clove, minced
1 can (14-1/2 ounces) diced tomatoes with basil, oregano and garlic, undrained
1-1/2 cups chicken broth
3/4 cup frozen mixed vegetables
1/2 cup frozen cubed hash brown potatoes
1 teaspoon seafood seasoning
1/4 teaspoon sugar
1/4 teaspoon ground allspice
Dash cayenne pepper
2 bay leaves
1 halibut fillet (6 ounces), cut into bite-size pieces
Directions
In a large saucepan coated with cooking spray, saute shallots and garlic until tender. Add the tomatoes, broth, mixed vegetables, hash browns, seafood seasoning, sugar, allspice, cayenne and bay leaves. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until vegetables are tender.
Add halibut; simmer 2-3 minutes longer or until fish turns opaque. Just before serving, discard bay leaves. Yield: 4 cups.
Nutritional Facts 1-1/3 cups (prepared with reduced-sodium broth) equals 183 calories, 3 g fat (trace saturated fat), 18 mg cholesterol, 1,246 mg sodium, 25 g carbohydrate, 4 g fiber, 18 g protein.
Originally published as Hearty Fish Soup in Cooking for 2 Spring 2008, p10
Says Debbie Groff from San Antonio, Texas, "If a recipe requires lots of preparation, I usually don't make it. This chunky soup is convenient because it calls for frozen vegetables and canned tomatoes with herbs already added."
Prep: 15 min.
Cook: 20 min.
Yield: 3 Servings
Ingredients
2 small shallots, chopped
1 small garlic clove, minced
1 can (14-1/2 ounces) diced tomatoes with basil, oregano and garlic, undrained
1-1/2 cups chicken broth
3/4 cup frozen mixed vegetables
1/2 cup frozen cubed hash brown potatoes
1 teaspoon seafood seasoning
1/4 teaspoon sugar
1/4 teaspoon ground allspice
Dash cayenne pepper
2 bay leaves
1 halibut fillet (6 ounces), cut into bite-size pieces
Directions
In a large saucepan coated with cooking spray, saute shallots and garlic until tender. Add the tomatoes, broth, mixed vegetables, hash browns, seafood seasoning, sugar, allspice, cayenne and bay leaves. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until vegetables are tender.
Add halibut; simmer 2-3 minutes longer or until fish turns opaque. Just before serving, discard bay leaves. Yield: 4 cups.
Nutritional Facts 1-1/3 cups (prepared with reduced-sodium broth) equals 183 calories, 3 g fat (trace saturated fat), 18 mg cholesterol, 1,246 mg sodium, 25 g carbohydrate, 4 g fiber, 18 g protein.
Originally published as Hearty Fish Soup in Cooking for 2 Spring 2008, p10
Beth Layman :)
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan
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Another Great Group of *~ Beth ~*
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