Spicy Fish Soup Recipe

5 1 1
Spicy Fish Soup Recipe
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Spicy Fish Soup Recipe

Read Reviews
5 1 1
Publisher Photo
The addition of salsa packs a punch in this simple soup recipe. We enjoy eating it with oven-fresh bread and dessert.—Linda Murry, Allenstown, New Hampshire
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 2 cans (14-1/2 ounces each) chicken broth
  • 2-1/2 cups water
  • 2/3 cup uncooked instant rice
  • 1-1/2 cups salsa
  • 1 package (10 ounces) frozen corn
  • 1 pound cod, cut into 2-inch pieces
  • Fresh lime wedges, optional

Directions

In a large saucepan, bring the broth, water and rice to a boil. Reduce heat; cover and simmer for 5 minutes. Add the salsa and corn; return to a boil. Add fish.
Reduce heat; cover and simmer for 5 minutes or until fish flakes easily with a fork. Serve with lime if desired. Yield: 8 servings (about 2-1/4 quarts).
Originally published as Spicy Fish Soup in Country Woman January/February 1998 , p35

Nutritional Facts

1 cup: 124 calories, 1g fat (0 saturated fat), 22mg cholesterol, 663mg sodium, 16g carbohydrate (3g sugars, 2g fiber), 12g protein.

  • 2 cans (14-1/2 ounces each) chicken broth
  • 2-1/2 cups water
  • 2/3 cup uncooked instant rice
  • 1-1/2 cups salsa
  • 1 package (10 ounces) frozen corn
  • 1 pound cod, cut into 2-inch pieces
  • Fresh lime wedges, optional
  1. In a large saucepan, bring the broth, water and rice to a boil. Reduce heat; cover and simmer for 5 minutes. Add the salsa and corn; return to a boil. Add fish.
  2. Reduce heat; cover and simmer for 5 minutes or until fish flakes easily with a fork. Serve with lime if desired. Yield: 8 servings (about 2-1/4 quarts).
Originally published as Spicy Fish Soup in Country Woman January/February 1998 , p35

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carol_ds User ID: 5398876 51152
Reviewed Jan. 6, 2014

"Very easy to do and an excellent meal. Even my husband, who doesn't care for fish, enjoyed it."

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