HOW LONG TO BOIL FISH IN SOUP RECIPES

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HEARTY FISH SOUP RECIPE: HOW TO MAKE IT



Hearty Fish Soup Recipe: How to Make It image

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

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 4 cups.

Number Of Ingredients 12

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

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, FatContent 3g fat (0 saturated fat), CholesterolContent 18mg cholesterol, SodiumContent 1246mg sodium, CarbohydrateContent 25g carbohydrate (10g sugars, FiberContent 4g fiber), ProteinContent 18g protein.

FISH AND VEGETABLE SOUP RECIPE - BETTYCROCKER.COM



Fish and Vegetable Soup Recipe - BettyCrocker.com image

Looking for a hearty dinner? Then check out this tasty fish and veggie soup made using Progresso® chicken broth, frozen vegetables.

Provided by Betty Crocker Kitchens

Total Time 35 minutes

Prep Time 25 minutes

Yield 4

Number Of Ingredients 12

1 tablespoon butter or margarine
1/4 cup chopped onion
1 clove garlic, finely chopped
3 1/2 cups Progresso™ chicken broth (from 32-oz carton)
1 cup thinly sliced carrots
1 cup frozen cut green beans
1/2 cup frozen corn
1/2 teaspoon salt
1/2 teaspoon dried basil leaves
1/4 teaspoon dried oregano leaves
1/8 teaspoon pepper
1 lb firm white fish fillets (such as cod, haddock, halibut or orange roughy), cut into 1-inch cubes

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 , CarbohydrateContent 11 g, CholesterolContent 70 mg, FatContent 1/2 , FiberContent 2 g, ProteinContent 25 g, SaturatedFatContent 2 g, ServingSize 1 Serving, SodiumContent 1170 mg, SugarContent 4 g, TransFatContent 0 g

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