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Cod Vegetable Soup

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  Sliced celery 1⁄2 Cup (8 tbs)
  Chopped onion 1⁄4 Cup (4 tbs)
  Butter/Margarine 2 Tablespoon
  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
  Pepper 1⁄4 Teaspoon
  Dried rosemary 1⁄8 Teaspoon, crushed
  Skinless cod fillets/Croaker / drum fillets 1 Pound
  Lemon wedges 4

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).

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

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

Cod Vegetable Soup Recipe