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Seafood Chili Soup

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  Chopped onion 1⁄4 Cup (4 tbs)
  Chopped green pepper 1⁄4 Cup (4 tbs)
  Garlic 1 Clove (5 gm), minced
  Cooking oil 1 Tablespoon
  Canned tomato juice 12 Ounce (1 1/2 Cups, 1 Can)
  Water 1 Cup (16 tbs)
  Canned red kidney beans 8 Ounce (1 Can)
  Canned tomatoes 1 1⁄2 Ounce, cut up (1 Can)
  Canned sliced mushrooms 6 Ounce, drained (1 Can)
  Chili powder 1 Tablespoon
  Sugar 1⁄2 Teaspoon
  Dried basil 1⁄4 Teaspoon, crushed
  Crushed red pepper 1⁄4 Teaspoon
  Bay leaf 1
  Skinless cod 1 Pound (Cusk)

In a medium saucepan cook onion, green pepper, and garlic in cooking oil till vegetables are tender.
Stir in the tomato juice, water, undrained kidney beans, un-drained tomatoes, mushrooms, chili powder, sugar, basil, red pepper, bay leaf, and 1/2 teaspoon salt.
Bring to boiling; reduce heat.
Cover and simmer for 15 minutes.
Meanwhile, measure thickness of fish.
Cut fish into 1-inch pieces.
Carefully add fish to soup mixture.
Return mixture just to boiling, and then reduce heat.
Cover and simmer gently till fish is done (allow about 2 minutes per 1/2-inch thickness of fish).

Recipe Summary

Side Dish

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