Best Fish Soup With Pasta And Broccoli Recipes

Greg's Broccoli Chowder Soup With Fish image

Provided by karen in tbay

Categories Chowders

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

3 tablespoons margarine
1 cup sliced celery
1 cup chopped onion
2 minced garlic cloves
1/4 cup white wine (optional)
1 (10 ounce) can condensed cream of broccoli soup
1 (10 ounce) can condensed cream of chicken soup or 1 (10 ounce) can celery soup
2 cups milk
1 lb fish, cut into 1-inch cubes (firm whitefish)
2 tablespoons diced pimentos or 2 tablespoons red peppers
1 dash cayenne

Steps:

Melt margarine, add celery, onion and garlic. Cook til soft.
Add rest of ingredients and heat to boil, reduce temp and cook til fish is done. Enjoy.

Nutrition Facts : Calories 241.2, Fat 17.2, SaturatedFat 5.4, Cholesterol 22.8, Sodium 646.3, Carbohydrate 16.4, Fiber 1.1, Sugar 2.8, Protein 6.5

Broccoli Fish Bake image

Provided by BrendaM

Categories Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1 (10 ounce) package frozen broccoli stems or 1 lb fresh broccoli, cut into spears,cooked and drained
1 lb firm white fish fillet, fresh or thawed frozen (cod, haddock or halibut)
1 can campbells healthy request cream of broccoli soup or 1 can cream of celery soup
1/3 cup skim milk
1/4 cup shredded cheese
2 tablespoons dry breadcrumbs
1 teaspoon margarine, melted
1/8 teaspoon paprika

Steps:

Sicilian Pasta and Broccoli image

Provided by Antonia Lofaso

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

1 cup olive oil, or more if needed
2 large heads broccoli, cut in 1-inch florets (about 6 cups)
1 tablespoon kosher salt, plus more for salting the pasta water
8 garlic cloves, roughly chopped
1 pound penne rigate (Penne rigate is my favorite because the ridges give it more texture.)
1/2 cup shredded or grated Parmigiano-Reggiano cheese
2 tablespoons chopped Italian flat-leaf parsley, for garnish

Steps:

Heat the water for your pasta while you prepare the broccoli.
In a shallow, 10-inch saute pot, heat the 1 cup olive oil over medium-high heat (see Cook's Note). Add the broccoli to the oil and season it with salt. Saute the broccoli for about 4 minutes, or until it takes on a toasty color. The broccoli will absorb a lot of the oil, so if you find your pot getting dry, just add a little more oil to it. Throw in the garlic and cook for about another minute, until it's slightly brown. Don't burn the garlic! Take the broccoli off the heat and set it aside.
Prepare the penne according to the package directions. Drain the pasta and toss it in the pot with the broccoli, garlic, and olive oil. If the mixture seems dry, add a little more oil.
Toss in the Parmigiano-Reggiano cheese, stir, and garnish with the parsley.

Fish Soup with Pasta and Broccoli image

Yield Makes 4 to 6 first-course servings

Number Of Ingredients 8

4 cups chicken broth (32 fl oz)
2 cups water
1 lb skinless skate or flounder fillet, halved crosswise if large
1 garlic clove, finely chopped
1 cup small shell pasta (5 oz)
2 cups 1/2-inch broccoli florets
1 tablespoon fresh lemon juice, or to taste
3 tablespoons extra-virgin olive oil, or to taste

Steps:

Bring broth and water to a simmer with fish and garlic in a 4-quart heavy pot. Add pasta and simmer until al dente, about 5 minutes (fish will break apart). Add broccoli and simmer (still uncovered) until pasta and broccoli are tender, 2 to 3 minutes.
Add lemon juice and season soup with salt and pepper. Serve soup drizzled with oil.