Fish Soup
Recipe from Better Homes and Gardens

Cod, haddock, and pike are all good varieties of fish to use in this easy 30-minute recipe.


Fish Soup

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Ingredients
  • 2  cups
    water
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  • 1  14-1/2-ounce can
    tomatoes, cut up
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  • 2  cups
    frozen mixed vegetables
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  • 1  cup
    thinly sliced celery
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  • 3/4  cup
    chopped onion
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  • 1-1/2  teaspoons
    instant chicken bouillon granules
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  • 1  teaspoon
    dried oregano, crushed
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  • 1  clove
    garlic, minced
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  • Several  dashes
    bottled hot pepper sauce
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  • 8  ounces
    fresh or frozen fish fillets, cut into 1-inch pieces
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Directions
1.
In a large saucepan combine water, undrained tomatoes, mixed vegetables, celery, onion, bouillon granules, oregano, garlic, and hot pepper sauce. Bring to boiling; reduce heat. Cover and simmer 10 minutes or until vegetables are tender.
2.
Stir in fish. Return just to boiling; reduce heat. Cover and simmer gently about 5 minutes or until fish flakes easily with a fork. Makes 4 servings.
Nutrition information
Calories 159, Total Fat 2 g, Cholesterol 27 mg, Sodium 441 mg, Carbohydrate 21 g, Protein 16 g. Percent Daily Values are based on a 2,000 calorie diet
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