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Fish N Citrus Soup

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  Fish stock/Chicken broth 3 Cup (48 tbs)
  Finely shredded orange peel 1 Teaspoon
  Orange juice 1⁄3 Cup (5.33 tbs)
  Chopped onion 1⁄4 Cup (4 tbs)
  Soy sauce 1 Tablespoon
  White pepper 1⁄8 Teaspoon
  Garlic 2 Clove (10 gm), minced
  Bay leaf 1
  Skinless cusk/Haddock/pike fillets/halibut/shark steaks 1 1⁄2 Pound
  Finely chopped sorrel/Spinach 1 Cup (16 tbs)

In a large saucepan combine Fish Stock or chicken broth, orange peel, orange juice, onion, soy sauce, pepper, garlic, and bay leaf.
Bring mixture to boiling, then reduce heat.
Cover and simmer for 5 minutes.
Meanwhile, if using fish steaks, remove skin and bones.
Measure thickness offish.
Cut fish into 1-inch pieces.
Carefully add fish to soup mixture.
Return just to boiling, then reduce heat.
Cover and simmer gently till fish is done (allow about 2 minutes per 1/2-inch thickness of fish).
Remove from heat.
Remove bay leaf.
Gently stir in sorrel or spinach till wilted.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 897 Calories from Fat 156

% Daily Value*

Total Fat 17 g26.8%

Saturated Fat 2.4 g11.9%

Trans Fat 0 g

Cholesterol 285.9 mg95.3%

Sodium 2151.4 mg89.6%

Total Carbohydrates 33 g10.8%

Dietary Fiber 15.5 g61.9%

Sugars 9 g

Protein 154 g308.9%

Vitamin A 54% Vitamin C 445.8%

Calcium 34.6% Iron 92.1%

*Based on a 2000 Calorie diet


Fish N Citrus Soup Recipe