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Curried Fish Soup

Diet.Chef's picture
  Frozen fish fillets 16 Ounce (1 Package)
  Chopped onions 1⁄2 Cup (8 tbs)
  Chopped celery 1⁄2 Cup (8 tbs)
  Chopped carrot 1⁄2 Cup (8 tbs)
  Curry powder 2 Teaspoon
  Butter/Margarine 2 Tablespoon
  Canned chicken broth 29 Ounce (2 Cans, 14 1/2 Ounce Each)
  Milk 1 1⁄2 Cup (24 tbs)
  Cornstarch 4 Teaspoon

Thaw fish at room temperature for 20 minutes. Cut the fish into 1/2-inch pieces; set aside.
In a 3-quart saucepan cook the onion, celery, carrot, and curry powder in the butter or margarine till vegetables are tender but not brown.
Stir in chicken broth all at once. Cook and stir about 5 minutes or till bubbly; stir in pieces of fish. Cook and stir for 4 to 5 minutes more or till fish flakes easily.
Meanwhile, combine milk and cornstarch. Stir into fish mixture. Cook and stir till thickened and bubbly. Cook and stir 2 minutes more.

Recipe Summary

Difficulty Level: 
Preparation Time: 
5 Minutes

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1127 Calories from Fat 460

% Daily Value*

Total Fat 52 g80%

Saturated Fat 23.5 g117.6%

Trans Fat 0 g

Cholesterol 398.4 mg132.8%

Sodium 887.9 mg37%

Total Carbohydrates 67 g22.5%

Dietary Fiber 7.6 g30.4%

Sugars 26.7 g

Protein 111 g221.6%

Vitamin A 243.1% Vitamin C 21.2%

Calcium 77.5% Iron 29.8%

*Based on a 2000 Calorie diet


Curried Fish Soup Recipe