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Cod Vegetable Soup

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Ingredients
  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
Directions

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

Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Vegetable
Interest: 
Healthy

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