Fish And Vegetable Soup Recipes

FISH SOUP/STEW WITH VEGETABLES

Fish Soup/Stew With Vegetables image

Years ago, I adapted this recipe from a 1970s paperback Booth's (Pillsbury) Fish and Seafood Cookbook. It has always had rave reviews from tasters here. It's on the stove now and two of our past exchange students, who are visiting now, want to know why I never served it before. It's quick, easy, tasty and nourishing. We love the herbs, so I tend to use up to a full teaspoon of each.

Provided by Leggy Peggy

Categories Stew

Time 40m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

1 1/2 lbs fish, firm, white and diced
1 tablespoon oil (optional if bacon has enough fat)
1 cup bacon, diced (or more)
1 medium onion, chopped
1 medium green bell pepper, chopped (capsicum)
1 medium red bell pepper, chopped (capsicum)
1 cup celery, chopped (optional)
3 cups boiling water
4 medium potatoes, peeled and diced
1/4-1 teaspoon thyme
1/4-1 teaspoon basil
1/4-1 teaspoon oregano
1/2 teaspoon salt
3 -4 dashes Tabasco sauce
3 cups tomato juice

Steps:

If necessary, thaw and/or skin fish. Then dice into 1/2-1 inch pieces. Set aside.
In a dutch oven or very large skillet, fry bacon in heated oil until lightly browned.
Add onion, bell peppers and celery, and fry until softened.
Add water, potatoes, seasonings and fish.
Cook for 15-20 minutes or until potatoes are tender.
If your fish will cook very quickly, you can wait to add it with the tomato juice.
Add tomato juice and heat through.

FISH AND VEGETABLE SOUP

Fish and Vegetable Soup image

Looking for a hearty dinner? Then check out this tasty fish and veggie soup made using Progresso® chicken broth, frozen vegetables.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 4

Number Of Ingredients 12

Ingredients

1 tablespoon butter or margarine
1/4 cup chopped onion
1 clove garlic, finely chopped
3 1/2 cups Progresso™ chicken broth (from 32-oz carton)
1 cup thinly sliced carrots
1 cup frozen cut green beans
1/2 cup frozen corn
1/2 teaspoon salt
1/2 teaspoon dried basil leaves
1/4 teaspoon dried oregano leaves
1/8 teaspoon pepper
1 lb firm white fish fillets (such as cod, haddock, halibut or orange roughy), cut into 1-inch cubes

Steps:

In 3-quart saucepan or Dutch oven, melt butter over medium heat. Add onion and garlic; cook and stir 2 to 3 minutes or just until garlic begins to brown.
Stir in all remaining ingredients except fish. Heat to boiling. Reduce heat; cover and simmer 8 minutes.
Add fish; cook uncovered 5 to 7 minutes, stirring occasionally, until fish flakes easily with fork and vegetables are tender.

Nutrition Facts : Calories 190, Carbohydrate 11 g, Cholesterol 70 mg, Fat 1/2, Fiber 2 g, Protein 25 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1170 mg, Sugar 4 g, TransFat 0 g

FISH AND VEGETABLE SOUP WITH LIME, GINGER, AND CILANTRO

Fish and Vegetable Soup with Lime, Ginger, and Cilantro image

Categories Soup/Stew Fish Ginger Mushroom Tomato Vegetable Lime Winter Lemongrass Cilantro Bon Appétit

Yield Makes 10 (first-course) or 6 (main-course) servings

Number Of Ingredients 17

Ingredients

1/2 cup sliced shallots (about 1 3/4 ounces)
4 garlic cloves
1 tablespoon chopped peeled fresh ginger
1 jalapeño chili, seeded, quartered
2 tablespoons vegetable oil
4 cups fish stock or bottle clam juice
2 cups water
6 tablespoons fresh lime juice
3 tablespoons minced fresh lemongrass or 1 tablespoon grated lemon peel
2 whole star anise*
1 cup grated peeled carrots
1 cup mung bean sprouts
2 ounces fresh shiitake mushrooms, stemmed, caps sliced (about 1 1/4 cups)
1/2 cup chopped tomatoes
6 green onions, cut diagonally into 1-inch lengths
1 1/2 pounds assorted fish fillets (such as snapper, orange roughy, and sea bass), cut into 2x1-inch strips
1/2 cup cilantro leaves

Steps:

Grind first 4 ingredients in processor to coarse paste, stopping occasionally to scrape sides.
Heat oil in large pot over medium heat. Add paste; sauté until aromatic, about 2 minutes. Add stock, 2 cups water, 4 tablespoons lime juice, lemongrass, and star anise; bring to boil. Reduce heat; cover and simmer 10 minutes. Remove star anise. Add carrots and next 4 ingredients; simmer 2 minutes. Add fish; cook until just opaque, stirring gently, about 3 minutes. Mix in cilantro and 2 tablespoons lime juice. Season with salt and pepper.
*Available at Asian markets and in the spice section of some supermarkets.

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