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 cod or haddock, cut into 3/4-inch pieces
  • 2 Jones Dairy Farm Dry-Aged Bacon strips, diced, optional
  • 1 cup chopped carrot
  • 1 cup sliced fresh mushrooms
  • 1 medium onion, sliced
  • 1 garlic clove, minced
  • 2 tablespoons canola 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

in a large saucepan, cook bacon until crisp. Remove to paper towels to drain. Discard drippings.
In the same pan, saute the carrots, mushrooms, onion and garlic in oil until onion is tender. Stir in the 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 and mushrooms are tender.
Add fish and beans. Simmer, uncovered, for 5 minutes or until fish flakes easily with a fork. 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.

  • 1 pound cod or haddock, cut into 3/4-inch pieces
  • 2 Jones Dairy Farm Dry-Aged Bacon strips, diced, optional
  • 1 cup chopped carrot
  • 1 cup sliced fresh mushrooms
  • 1 medium onion, sliced
  • 1 garlic clove, minced
  • 2 tablespoons canola 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. in a large saucepan, cook bacon until crisp. Remove to paper towels to drain. Discard drippings.
  2. In the same pan, saute the carrots, mushrooms, onion and garlic in oil until onion is tender. Stir in the 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 and mushrooms are tender.
  3. Add fish and beans. Simmer, uncovered, for 5 minutes or until fish flakes easily with a fork. 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

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