• 4 Ratings

When you need a no-fail main dish, rely on this easy-to-assemble fish soup.

Source: Better Homes and Gardens
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Thaw fish, if frozen. Rinse fish; pat dry. Cut fish into 1-inch pieces; set aside. In a large saucepan or Dutch oven heat oil over medium heat. Add sweet peppers and shallots or onions; cook for 5 minutes. Carefully add 1 can of the broth. Bring to boiling; reduce heat. Cover and simmer about 20 minutes or until peppers are very tender. Remove from heat; cool slightly.

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Instructions Checklist
  • Pour half of the sweet pepper mixture into a blender container. Cover and blend until nearly smooth. Pour into a medium bowl. Repeat with remaining pepper mixture. Return all to saucepan or Dutch oven. Add remaining chicken broth, the salt, black pepper, and ground red pepper. Bring to boiling; reduce heat. Add fish to broth mixture. Cover and simmer about 5 minutes or until fish flakes easily when tested with a fork, stirring once or twice. Stir in snipped parsley. If desired, garnish soup with parsley sprigs. Makes 5 servings.

Nutrition Facts

223 calories; 8 g total fat; 1 g saturated fat; 42 mg cholesterol; 859 mg sodium. 0 mg potassium; 10 g carbohydrates; 0 g fiber; 27 g protein; 783 RE vitamin a; 0 IU vitamin a; 84 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 0 mcg folate; 0 mcg vitamin b12; 50 mg calcium; 1 mg iron;

Reviews

4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0