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Creole Fish Soup

"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.
  • Total Time
    Prep: 5 min. Cook: 30 min.
  • Makes
    8 servings (2 quarts)


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


  • 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 bay leaves.
Nutrition Facts
1 cup: 129 calories, 1g fat (0 saturated fat), 27mg cholesterol, 663mg sodium, 17g carbohydrate (0 sugars, 0 fiber), 15g protein. Diabetic Exchanges: 2 lean meat, 1 starch.

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  • tammycookblogsbooks
    Nov 20, 2017

    This soup has a great flavor! Catfish was in my freezer so I used that instead of cod. To have more soup to serve I added 1 cup of water and doubled the spices. This is so easy to throw together and tastes good.