- Recipes Home
- Interest Groups
Cod Vegetable Soup Recipe
|Sliced celery||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Fish stock/Chicken broth||3 Cup (48 tbs)|
|Zucchini||1 Small, sliced 1/2 inch thick to make 1 1/3 cups|
|Coarsely chopped cabbage||1 Cup (16 tbs)|
|Carrot||1 Medium, thinly sliced to make 1/2 cup|
|Dried basil||1⁄4 Teaspoon, crushed|
|Dried thyme||1⁄4 Teaspoon, crushed|
|Dried rosemary||1⁄8 Teaspoon, crushed|
|Skinless cod fillets/Croaker / drum fillets||1 Pound|
Serving size: Complete recipe
Calories 818 Calories from Fat 301
% Daily Value*
Total Fat 34 g52.4%
Saturated Fat 17.7 g88.3%
Trans Fat 0 g
Cholesterol 266.6 mg
Sodium 1474.6 mg61.4%
Total Carbohydrates 27 g9%
Dietary Fiber 9.8 g39.2%
Sugars 11.2 g
Protein 102 g203.8%
Vitamin A 240.3% Vitamin C 157.9%
Calcium 28.7% Iron 31%
*Based on a 2000 Calorie diet
Stir in Fish Stock or chicken broth, zucchini, cabbage, carrot, basil, thyme, pepper, and rosemary.
Bring mixture to boiling, then reduce heat.
Cover and simmer for 5 to 8 minutes or till vegetables are nearly tender.
Meanwhile, measure thickness of fish.
Cut fish into 1-inch pieces.
Carefully add the fish to stock mixture.
Return just to boiling, then reduce heat.
Cover and simmer gently till fish is done (allow about 2 minutes per 1/2-inch thickness offish).