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Creole Fish Soup

By: Ruby Williams  
"'You can serve up a pot of this hearty soup in under an hour,' reports Ruby Williams of Bogalusa, Louisiana. 'The recipe calls for convenient frozen mixed veggies, so there's not a lot of peeling and chopping."

Rating: This weblink has been rated 1 time with an average star rating of 4.0 Read Reviews (1)

Rate/Review | 160 people have saved this

Prep Time:
5 Min
Cook Time:
30 Min
Ready In:
35 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 1 (28 ounce) can diced tomatoes, undrained
  • 1 (15 ounce) can tomato sauce
  • 1/2 cup chopped onion
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon celery salt
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon cayenne pepper
  • 2 bay leaves
  • 1 (16 ounce) package frozen mixed vegetables
  • 1 pound fresh or frozen cod, cut into 3/4-inch pieces

Directions

  1. In a soup kettle, combine the first eight ingredients; cover and simmer for 10 minutes. Add vegetables; cover and simmer for 10 minutes. Add fish; cover and simmer for 8-10 minutes or until the fish flakes easily with a fork. Discard the bay leaves.

Footnotes

  • Nutritional Analysis: One 1-cup serving equals 129 calories, 663 mg sodium, 27 mg cholesterol, 17 gm carbohydrate, 15 gm protein, 1 gm fat. Diabetic Exchanges: 2 very lean meat, 1 starch.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 31, 2009 by Kimmy Supporting Member (Click to learn more about Supporting Membership)
This was a quick fish stew...I added shrimp because I like it but other than that...let my... MORE

 
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