Quick Oriental Fish Soup
ounces fresh or frozen monkfish, cusk, cod, or croaker fillets
10 3/4 ounce can condensed chicken with rice soup
tablespoons reduced-sodium soy sauce
teaspoon ground red pepper
cups loose-pack frozen broccoli, red pepper, onions, and mushrooms
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.
Nutrition Facts(Quick Oriental Fish Soup)
- Per serving:
- 155 kcal cal.,
- 2 g fat
- (1 g sat. fat,
- 48 mg chol.,
- 1152 mg sodium,
- 10 g carb.,
- 23 g pro.
- Percent Daily Values are based on a 2,000 calorie diet