Publisher Photo
Publisher Photo
My husband loves fish prepared in variety of ways, so it's no surprise this soup has become one of his most-requested meals. I think you'll also enjoy this comforting flavor.
MAKES:
7 servings
TOTAL TIME:
Prep: 15 min. Cook: 30 min.
MAKES:
7 servings
TOTAL TIME:
Prep: 15 min. Cook: 30 min.

Ingredients

  • 1 pound frozen fish fillets (cod, haddock, etc.), partially thawed
  • 2 bacon strips, diced, optional
  • 1 cup diced carrots
  • 1 cup sliced fresh mushrooms
  • 1 medium onion, sliced
  • 1 garlic clove, minced
  • 2 tablespoons vegetable oil
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dill weed
  • Dash pepper
  • 4 cups chicken broth
  • 1 bay leaf
  • 1-1/2 cups frozen cut green beans

Directions

Cut fish into bite-size pieces; set aside. Cook bacon in a 3-qt. saucepan until crisp. Remove to paper towels to drain. Discard drippings. In the same pan, saute carrots, mushrooms, onion and garlic in oil until onion is tender. Stir in flour, thyme, dill and pepper until smooth. Stir in broth; bring to a boil. Add bay leaf. Reduce heat; cover and simmer for 12-15 minutes or until carrots are tender. Add fish and beans. Simmer, uncovered, for 5 minutes or until fish is opaque and flakes easily. Remove bay leaf. Garnish individual servings with bacon. Yield: 7 servings (about 2 quarts).
Originally published as Herbed Fish Soup in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p18

Nutritional Facts

1 cup: 143 calories, 4g fat (0 saturated fat), 25mg cholesterol, 76mg sodium, 13g carbohydrate (0 sugars, 0 fiber), 14g protein. Diabetic Exchanges: 1 meat, 1 vegetable, 1/2 starch.

Popular Videos

  • 1 pound frozen fish fillets (cod, haddock, etc.), partially thawed
  • 2 bacon strips, diced, optional
  • 1 cup diced carrots
  • 1 cup sliced fresh mushrooms
  • 1 medium onion, sliced
  • 1 garlic clove, minced
  • 2 tablespoons vegetable oil
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dill weed
  • Dash pepper
  • 4 cups chicken broth
  • 1 bay leaf
  • 1-1/2 cups frozen cut green beans
  1. Cut fish into bite-size pieces; set aside. Cook bacon in a 3-qt. saucepan until crisp. Remove to paper towels to drain. Discard drippings. In the same pan, saute carrots, mushrooms, onion and garlic in oil until onion is tender. Stir in flour, thyme, dill and pepper until smooth. Stir in broth; bring to a boil. Add bay leaf. Reduce heat; cover and simmer for 12-15 minutes or until carrots are tender. Add fish and beans. Simmer, uncovered, for 5 minutes or until fish is opaque and flakes easily. Remove bay leaf. Garnish individual servings with bacon. Yield: 7 servings (about 2 quarts).
Originally published as Herbed Fish Soup in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p18

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forHerbed Fish Soup

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review