You are here

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

Rate It

Your rating: None
4.211765
Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1154 Calories from Fat 223

% Daily Value*

Total Fat 25 g39.1%

Saturated Fat 2.7 g13.4%

Trans Fat 0 g

Cholesterol 225 mg75%

Sodium 4747.7 mg197.8%

Total Carbohydrates 161 g53.7%

Dietary Fiber 13.7 g54.9%

Sugars 31.3 g

Protein 79 g157.1%

Vitamin A 124.9% Vitamin C 143.3%

Calcium 36.1% Iron 75.3%

*Based on a 2000 Calorie diet

0 Comments

Creole Fish Soup Recipe