Best Fish And Vegetable Soup Recipes

FISH AND VEGETABLE SOUP

Fish and Vegetable Soup image

Looking for a hearty dinner? Then check out this tasty fish and veggie soup made using Progresso® chicken broth, frozen vegetables.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 4

Number Of Ingredients 12

Ingredients

1 tablespoon butter or margarine
1/4 cup chopped onion
1 clove garlic, finely chopped
3 1/2 cups Progresso™ chicken broth (from 32-oz carton)
1 cup thinly sliced carrots
1 cup frozen cut green beans
1/2 cup frozen corn
1/2 teaspoon salt
1/2 teaspoon dried basil leaves
1/4 teaspoon dried oregano leaves
1/8 teaspoon pepper
1 lb firm white fish fillets (such as cod, haddock, halibut or orange roughy), cut into 1-inch cubes

Steps:

In 3-quart saucepan or Dutch oven, melt butter over medium heat. Add onion and garlic; cook and stir 2 to 3 minutes or just until garlic begins to brown.
Stir in all remaining ingredients except fish. Heat to boiling. Reduce heat; cover and simmer 8 minutes.
Add fish; cook uncovered 5 to 7 minutes, stirring occasionally, until fish flakes easily with fork and vegetables are tender.

Nutrition Facts : Calories 190, Carbohydrate 11 g, Cholesterol 70 mg, Fat 1/2, Fiber 2 g, Protein 25 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1170 mg, Sugar 4 g, TransFat 0 g

FISH AND VEGETABLE SOUP WITH LIME, GINGER, AND CILANTRO

Fish and Vegetable Soup with Lime, Ginger, and Cilantro image

Categories Soup/Stew Fish Ginger Mushroom Tomato Vegetable Lime Winter Lemongrass Cilantro Bon Appétit

Yield Makes 10 (first-course) or 6 (main-course) servings

Number Of Ingredients 17

Ingredients

1/2 cup sliced shallots (about 1 3/4 ounces)
4 garlic cloves
1 tablespoon chopped peeled fresh ginger
1 jalapeño chili, seeded, quartered
2 tablespoons vegetable oil
4 cups fish stock or bottle clam juice
2 cups water
6 tablespoons fresh lime juice
3 tablespoons minced fresh lemongrass or 1 tablespoon grated lemon peel
2 whole star anise*
1 cup grated peeled carrots
1 cup mung bean sprouts
2 ounces fresh shiitake mushrooms, stemmed, caps sliced (about 1 1/4 cups)
1/2 cup chopped tomatoes
6 green onions, cut diagonally into 1-inch lengths
1 1/2 pounds assorted fish fillets (such as snapper, orange roughy, and sea bass), cut into 2x1-inch strips
1/2 cup cilantro leaves

Steps:

Grind first 4 ingredients in processor to coarse paste, stopping occasionally to scrape sides.
Heat oil in large pot over medium heat. Add paste; sauté until aromatic, about 2 minutes. Add stock, 2 cups water, 4 tablespoons lime juice, lemongrass, and star anise; bring to boil. Reduce heat; cover and simmer 10 minutes. Remove star anise. Add carrots and next 4 ingredients; simmer 2 minutes. Add fish; cook until just opaque, stirring gently, about 3 minutes. Mix in cilantro and 2 tablespoons lime juice. Season with salt and pepper.
*Available at Asian markets and in the spice section of some supermarkets.