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Thick And Hearty Fish Soup

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Ingredients
  Butter/Margarine 3 Tablespoon
  Celery ribs 2 , diced
  Onion 1 Large, chopped
  Chicken broth 6 Cup (96 tbs)
  Potatoes 5 Large, cubed
  Ground black pepper To Taste
  Frozen peas and carrots 10 Ounce (1 Package)
  Frozen french cut green beans 10 Ounce (1 Package)
  Stewed tomatoes 15 Ounce, broken up and drained (1 Can)
  Whitefish fillets/Cod fillets 1 1⁄4 Pound, cut into 1-inch cubes
  Dairy sour cream 1 Tablespoon
  Salt To Taste
Directions

Melt butter in a large, deep saucepot.
Add celery and onion; cook until onion is transparent.
Add chicken broth, potatoes, salt and pepper.
Bring to a boil.
Reduce heat, cover and cook over low heat 20 minutes.
Add frozen vegetables, undrained tomatoes and fish.
Cook, covered, about 8 minutes, or until vegetables are cooked and fish flakes easily.
Ladle into large soup bowls.
Garnish with dollops of sour cream and dill sprigs.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Saute
Dish: 
Soup
Ingredient: 
Fish
Cook Time: 
30 Minutes

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