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Salsa Fish Soup

Healthycooking's picture
Ingredients
  Fat free low sodium chicken broth 1 1⁄2 Liter (6 Cups)
  Rice 124 Gram (2/3 Cup, Regular / Quick Cooking)
  Frozen corn kernels 330 Gram (2 Cups)
  Boneless skinless white fish 1 Pound, cut into 1 inch chunks (Mild Flavored, Such As Rockfish / Lingcodj)
  Salsa style chunky tomatoes/1 cup / 240 milliliter canned mexican style stewed tomatoes 240 Milliliter (1 Cup, Refrigerated / Canned)
  Lime wedges 4
Directions

1. In a 5- to 6-quart (5- to 6-liter) pan, combine broth and rice. Bring to a boil over high heat. Reduce heat, cover, and simmer until rice is tender to bite (about 15 minutes; about 5 minutes for quick-cooking rice).
2. Add corn, fish, and salsa to pan. Cover and simmer soup until fish is just opaque in thickest part; cut to test (about 5 minutes). Offer lime wedges to squeeze into soup to taste

Recipe Summary

Cuisine: 
European
Course: 
Appetizer
Method: 
Simmering
Ingredient: 
Fish
Interest: 
Quick, Healthy

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