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Perch Tomato Soup

Ingredients
  Perch fillets 1 Pound
  Diced bacon 1⁄4 Cup (4 tbs)
  Chopped onion 1⁄2 Cup (8 tbs)
  Chopped celery 1⁄2 Cup (8 tbs)
  Boiling water 2 Cup (32 tbs)
  Salt 1 1⁄2 Teaspoon
  Pepper 1 Dash
  Uncooked rice 1⁄3 Cup (5.33 tbs)
  Tomato juice 2 Cup (32 tbs)
  Chopped parsley 1 Tablespoon (As Desired)
Directions

Skin fillets and cut into 1 inch pieces.
Fry bacon until crisp and brown.
Add onion and celery; cook until tender and slightly brown.
Add water, seasonings, and rice; cook 10 minutes.
Add fish, cook 10 minutes longer or until fish and rice are tender.
Add tomato juice; heat.
Serve immediately with chopped parsley over the top.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Browned
Dish: 
Soup
Ingredient: 
Fish
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
4

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Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 208 Calories from Fat 27

% Daily Value*

Total Fat 3 g4.7%

Saturated Fat 0.34 g1.7%

Trans Fat 0 g

Cholesterol 46.9 mg15.6%

Sodium 887.1 mg37%

Total Carbohydrates 20 g6.8%

Dietary Fiber 1.5 g6.1%

Sugars 5.4 g

Protein 24 g48.5%

Vitamin A 18.5% Vitamin C 48.2%

Calcium 13.9% Iron 12.8%

*Based on a 2000 Calorie diet

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Perch Tomato Soup Recipe