Fish Soup

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

Shop Kitchen ▾
  • 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
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.
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
Back to Top