Fish Soup

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


Fish Soup

by 18  people


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Ingredients
  • 2   cups 
    water
  • 1  14 1/2 ounce can 
    tomatoes, cut up
  • 2   cups 
    frozen mixed vegetables
  • 1   cup 
    thinly sliced celery
  • 3/4  cup 
    chopped onion
  • 1 1/2  teaspoons 
    instant chicken bouillon granules
  • 1   teaspoon 
    dried oregano, crushed
  • 1   
    clove garlic, minced
  •  
    several dashes of bottled hot pepper sauce
  • 8   ounces 
    fresh or frozen fish fillets, cut into 1-inch pieces
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
Per Serving: cal. (kcal) 159, Fat, total (g) 2, chol. (mg) 27, carb. (g) 21, pro. (g) 16, sodium (mg) 441, Percent Daily Values are based on a 2,000 calorie diet
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