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Creole Fish Soup

Chef.at.Home's picture
Ingredients
  Onion 1 Small, sliced
  Celery 1⁄2 Cup (8 tbs), sliced
  Chili powder 1 Teaspoon
  Olive oil/Vegetable oil 1 Tablespoon
  Canned tomato sauce 16 Ounce (2 Can)
  Water 1 Cup (16 tbs)
  Salt 1 Teaspoon
  Sugar 1 Teaspoon
  Worcestershire sauce 1⁄4 Teaspoon
  Frozen fish fillets 12 Ounce (1 Package Cod, Sole, Haddock, Perch / Whiting)
  Hot cooked rice 2 Cup (32 tbs)
  Chopped parsley 2 Tablespoon
Directions

1. Saute onion, celery and chili powder lightly in oil in large saucepan until soft; stir in tomato sauce, water, salt, sugar and Worcestershire sauce; bring to boiling.
2. Add frozen fish in one piece; simmer, separating fish with a fork as it thaws, 15 minutes, or until fish flakes easily.
3. Spoon into chowder bowls; top each with a mound of rice mixed with parsley.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Mixing
Ingredient: 
Fish
Interest: 
Healthy

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