There is something about the idea of fish soup that honestly, it just kinda turns me off. I don’t know what it is. Like when I think of fish, I most certainly don’t think of soup.
But you know what? This wasn’t half bad!
I actually even sort of really liked it!
Creole Fish Soup
Original recipe here
- 2 (15 ounce) can diced tomatoes, undrained
1 (15 ounce) can tomato sauce
1 cup water
1 cup chopped onion
1 tsp garlic
1 bell pepper, chopped
1/2 teaspoon garlic powder
1/2 teaspoon celery salt
1/4 teaspoon dried thyme
1/8 teaspoon cayenne pepper
2 bay leaves
1 cup frozen peas
1 cup frozen corn
1 cup frozen green beans
1 cup frozen chopped spinach
1 pound cod, cut into 3/4-inch pieces
In a soup kettle, combine all the ingredients except for the fish; cover and simmer for 10 minutes. Add fish; cover and simmer for 8-10 minutes or until the fish flakes easily with a fork. Discard the bay leaves.
Serving Size: 5 2-cup servings
Nutrition here. <- Really good stats!
This recipe is so easy, even a husband could do it!
“Put the canned stuff in the pot!” He’s so funny.
I actually think this sort of tasted like a minestrone; I think it could have used a dash more zip to it but overall, it was really satisfying, especially for the calories. And the fish in it? Not at all weird.