Quick Oriental Fish Soup
Skimp on time, not taste, when you serve this intriguing 20-minute soup.
Recipe from Better Homes and Gardens
12 ounces fresh or frozen monkfish, cusk, cod, or croaker fillets
1 10 3/4 ounce can condensed chicken with rice soup
1 1/2 cups water
2 tablespoons reduced-sodium soy sauce
1/8 teaspoon ground red pepper
1 1/2 cups loose-pack frozen broccoli, red pepper, onions, and mushrooms
1 tablespoon lemon juice
Thaw fish, if frozen. Rinse fish. Cut into 1/2-inch pieces. Set fish aside.
In a large saucepan combine soup, water, soy sauce, and ground red pepper. Bring mixture to boiling. Add frozen vegetables. Return mixture to boiling; reduce heat. Cover and simmer for 5 minutes.
Add fish to saucepan. Cover and cook for 3 to 5 minutes more or until fish flakes easily with a fork. Stir in lemon juice. Makes 3 main-dish servings.
Per Serving: cal. (kcal) 155, Fat, total (g) 2, chol. (mg) 48, sat. fat (g) 1, carb. (g) 10, pro. (g) 23, sodium (mg) 1152, Percent Daily Values are based on a 2,000 calorie diet
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