SPICY FISH SOUP RECIPES

Name: Spicy Fish Soup
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 8 servings (about 2-1/4 quarts).
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

SPICY FISH SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME

Spicy Fish Soup Recipe: How to Make It - Taste of Home image

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

Provided by Taste of Home

Categories Lunch

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 8 servings (about 2-1/4 quarts).

Number Of Ingredients 7

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

Steps:

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.

Nutrition Facts : Calories 124 calories, FatContent 1g fat (0 saturated fat), CholesterolContent 22mg cholesterol, SodiumContent 663mg sodium, CarbohydrateContent 16g carbohydrate (3g sugars, FiberContent 2g fiber), ProteinContent 12g protein.

HOT AND SPICY FISH SOUP RECIPE - FOOD.COM

Hot and Spicy Fish Soup Recipe - Food.com image

I modified this recipe from "The Ocean's Bounty," a little recipe book given to me by a friend from Connecticut. Instead of using whole fish, I used fillets, which cuts the cooking time. I cook only until the peppers are crunchy-done.

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

1 (15 ounce) can clam broth
1 cup water
1 cup dry white wine or 1 cup substitute with water
2 medium onions, chopped
1 cup tomatoes, peeled and chopped or 1 cup canned diced tomato
1 red bell pepper, thinly sliced
1 bay leaf
1 teaspoon salt
1/2 teaspoon pepper
2 small hot chili peppers, finely chopped (or less)
5 garlic cloves, crushed
1/2 teaspoon dried oregano
1/2 teaspoon cumin
1 lb halibut fillets or 1 lb red snapper fillet
3 tablespoons chopped fresh cilantro
1 (14 ounce) can hominy
1 tablespoon butter

Steps:

Put the first 13 ingredients (to the cumin) into a large stockpot. Bring to a boil.
Simmer gently 5 or 6 mnutes.
Cut the fish into 2 inch pieces and add to broth. Simmer for an additional 8 minutes.
Add cilantro, hominy, butter and HEAT gently.
Adjust seasonings to taste.
Garnish with fresh cilantro and serve with boiled white rice and lemon slices.

Nutrition Facts : Calories 311.7, FatContent 6.1, SaturatedFatContent 2.7, CholesterolContent 67.6, SodiumContent 1109.4, CarbohydrateContent 28.5, FiberContent 4.9, SugarContent 8.2, ProteinContent 26.7

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