Quick Asian Fish Soup
|Monkfish fillet/Cusk, cod, croaker fillet||12 Ounce, fresh or frozen 1/2 inch thick|
|Condensed chicken with rice soup||10 3⁄4 Ounce (1 Can)|
|Water||1 1⁄2 Cup (24 tbs)|
|Reduced sodium soy sauce||2 Tablespoon|
|Ground red pepper||1⁄8 Teaspoon|
|Loose pack frozen broccoli, red pepper, onions and mushrooms||1 1⁄2 Cup (24 tbs)|
|Lemon juice||1 Tablespoon|
Thaw fish, if frozen.
Rinse fish; pat dry with paper towels.
Cut fish into 1/2-inch pieces.
In a large saucepan combine soup, water, soy sauce, and ground red pepper.
Bring to boiling.
Stir in frozen vegetables.
Return to boiling; reduce heat.
Cover and simmer for 5 minutes.
Stir in fish.
Cover and cook for 3 to 5 minutes more or until fish flakes easily with a fork.
Stir in lemon juice.