Hearty Fish Soup
Says Debbie Groff from San Antonio, Texas, “If a recipe requires lots of preparation, I usually don’t make it. This chunky soup is convenient because it calls for frozen vegetables and canned tomatoes with herbs already added.â€
- Preparing Time: 15 minutes
- Total Time: 20 minutes
- Served Person: 3
contains white meat
tree nut free
nut free
gluten free
red meat free
contains fish
shellfish free
dairy free
- 2 bay leaves
- 1/4 teaspoon sugar
- 1/4 teaspoon ground allspice
- dash cayenne pepper
- 1 teaspoon seafood seasoning
- 1-1/2 cups chicken broth
- 1 small garlic clove minced
- 2 small shallots chopped
- 14 1/2 ounces diced tomatoes with basil oregano and garlic, undrained
- 3/4 cup frozen mixed vegetables
- 1/2 cup frozen cubed hash brown potatoes
- 1 halibut fillet cut into bite-size pieces
- Carbohydrate 15.3321807751899 g
- Cholesterol 43.52 mg
- Fat 3.58660567116599 g
- Fiber 2.38406666580837 g
- Protein 31.5383744748681 g
- Saturated Fat 0.527976549028652 g
- Serving Size 1 1 Serving (344g)
- Sodium 748.039725371352 mg
- Sugar 12.9481141093816 g
- Trans Fat 0.803794192482465 g
- Calories 218 calories
In a large saucepan coated with cooking spray, saute shallots and garlic until tender. Add the tomatoes, broth, mixed vegetables, hash browns, seafood seasoning, sugar, allspice, cayenne and bay leaves. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until vegetables are tender. Add halibut; simmer 2-3 minutes longer or until fish turns opaque. Just before serving, discard bay leaves. Yield: 4 cups.
