Salsa Fish Soup
|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)|
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