Cod Vegetable Soup
|Sliced celery||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Fish stock/Chicken broth||3 Cup (48 tbs)|
|Zucchini||1 Small, sliced 1/2 inch thick to make 1 1/3 cups|
|Coarsely chopped cabbage||1 Cup (16 tbs)|
|Carrot||1 Medium, thinly sliced to make 1/2 cup|
|Dried basil||1⁄4 Teaspoon, crushed|
|Dried thyme||1⁄4 Teaspoon, crushed|
|Dried rosemary||1⁄8 Teaspoon, crushed|
|Skinless cod fillets/Croaker / drum fillets||1 Pound|
In a large saucepan cook the celery and onion in the butter or margarine till tender.
Stir in Fish Stock or chicken broth, zucchini, cabbage, carrot, basil, thyme, pepper, and rosemary.
Bring mixture to boiling, then reduce heat.
Cover and simmer for 5 to 8 minutes or till vegetables are nearly tender.
Meanwhile, measure thickness of fish.
Cut fish into 1-inch pieces.
Carefully add the fish to stock 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 offish).
Serving size: Complete recipe
Calories 818 Calories from Fat 301
% Daily Value*
Total Fat 34 g52.4%
Saturated Fat 17.7 g88.3%
Trans Fat 0 g
Cholesterol 266.6 mg88.9%
Sodium 1474.6 mg61.4%
Total Carbohydrates 27 g9%
Dietary Fiber 9.8 g39.2%
Sugars 11.2 g
Protein 102 g203.8%
Vitamin A 240.3% Vitamin C 157.9%
Calcium 28.7% Iron 31%
*Based on a 2000 Calorie diet