FISH AND VEGETABLE SOUP
Looking for a hearty dinner? Then check out this tasty fish and veggie soup made using Progresso® chicken broth, frozen vegetables.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- In 3-quart saucepan or Dutch oven, melt butter over medium heat. Add onion and garlic; cook and stir 2 to 3 minutes or just until garlic begins to brown.
- Stir in all remaining ingredients except fish. Heat to boiling. Reduce heat; cover and simmer 8 minutes.
- Add fish; cook uncovered 5 to 7 minutes, stirring occasionally, until fish flakes easily with fork and vegetables are tender.
Nutrition Facts : Calories 190, Carbohydrate 11 g, Cholesterol 70 mg, Fat 1/2, Fiber 2 g, Protein 25 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1170 mg, Sugar 4 g, TransFat 0 g
FISH SOUP WITH VEGETABLES
Provided by Pierre Franey
Categories appetizer, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Heat the oil in a kettle or a large saucepan over medium heat and add the onions, garlic, fennel, leeks and carrots. Cook, stirring often, over medium high heat until the mixture is wilted. Do not brown.
- Add the pepper flakes, saffron, thyme, bay leaf, fish broth, wine, crushed tomatoes, salt and pepper to taste. Bring to a boil, then reduce heat and simmer for 5 minutes.
- Add the potatoes. Bring to a simmer, cover closely, and cook or simmer for 10 minutes.
- Add the fish and the scallops. Check for seasoning. Simmer for 3 minutes; do not overcook. Add the cream, bring to a boil, remove from heat, add the basil and serve immediately with the croutons.
Nutrition Facts : @context http, Calories 351, UnsaturatedFat 10 grams, Carbohydrate 21 grams, Fat 19 grams, Fiber 5 grams, Protein 15 grams, SaturatedFat 8 grams, Sodium 980 milligrams, Sugar 6 grams, TransFat 0 grams
FISH SOUP/STEW WITH VEGETABLES
Years ago, I adapted this recipe from a 1970s paperback Booth's (Pillsbury) Fish and Seafood Cookbook. It has always had rave reviews from tasters here. It's on the stove now and two of our past exchange students, who are visiting now, want to know why I never served it before. It's quick, easy, tasty and nourishing. We love the herbs, so I tend to use up to a full teaspoon of each.
Provided by Leggy Peggy
Categories Stew
Time 40m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- If necessary, thaw and/or skin fish. Then dice into 1/2-1 inch pieces. Set aside.
- In a dutch oven or very large skillet, fry bacon in heated oil until lightly browned.
- Add onion, bell peppers and celery, and fry until softened.
- Add water, potatoes, seasonings and fish.
- Cook for 15-20 minutes or until potatoes are tender.
- If your fish will cook very quickly, you can wait to add it with the tomato juice.
- Add tomato juice and heat through.
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