HEARTY FISH SOUP
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."
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 cups.
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 183 calories, Fat 3g fat (0 saturated fat), Cholesterol 18mg cholesterol, Sodium 1246mg sodium, Carbohydrate 25g carbohydrate (10g sugars, Fiber 4g fiber), Protein 18g protein.
WHOLE FISH SOUP I
Number Of Ingredients 6
Steps:
- 1. Have fish cleaned and left whole. Cut scallions in 1-inch sections. Mince ginger root. 2. Bring stock to a boil. Add fish, scallions and ginger and simmer, covered, 10 minutes. 3. Add peanut oil and salt. Simmer, covered, 10 minutes more. NOTE: Serve the fish on a platter, the soup in a tureen. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
WHOLE FISH SOUP II
Number Of Ingredients 13
Steps:
- 1. Have fish cleaned and left whole. Make three light gashes in each side. Dry thoroughly with paper toweling dust lightly with cornstarch. Cut scallion stalk in 1-inch sections. Mince ginger root. 2. Heat oil. Add scallion and ginger and brown lightly. Remove and set aside. Heat remaining oil to smoking hot. Add fish and brown quickly on both sides. 3. Return scallion and ginger to pan with fish and add stock. Bring to a boil, then reduce heat and simmer, covered, 10 minutes. 4. Add sherry, vinegar, soy sauce and sesame oil. Simmer, covered, 10 minutes more. 5. Meanwhile, chop Chinese parsley, and mince remaining scallions. Then arrange in a long, deep serving bowl, with fish on top. Pour soup over and serve. VARIATION: * In step 2, instead of pan-frying, deep-fry fish to light golden and drain on paper toweling. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
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