Creole Fish Soup Recipe


Difficulty LevelEasyHealth IndexHealthy
MethodMain Ingredient


 Onion1 Small, sliced
 Celery1⁄2 Cup (8 tbs), sliced
 Chili powder1 Teaspoon
 Olive oil/Vegetable oil1 Tablespoon
 Canned tomato sauce16 Ounce (2 Can)
 Water1 Cup (16 tbs)
 Salt1 Teaspoon
 Sugar1 Teaspoon
 Worcestershire sauce1⁄4 Teaspoon
 Frozen fish fillets12 Ounce (1 Package Cod, Sole, Haddock, Perch / Whiting)
 Hot cooked rice2 Cup (32 tbs)
 Chopped parsley2 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 1154 Calories from Fat 223

% Daily Value*

Total Fat 25 g39.1%

Saturated Fat 2.7 g13.4%

Trans Fat 0 g

Cholesterol 225 mg

Sodium 4747.7 mg197.8%

Total Carbohydrates 161 g53.7%

Dietary Fiber 13.7 g54.9%

Sugars 31.3 g

Protein 79 g157.1%

Vitamin A 124.9% Vitamin C 143.3%

Calcium 36.1% Iron 75.3%

*Based on a 2000 Calorie diet


1. Saute onion, celery and chili powder lightly in oil in large saucepan until soft; stir in tomato sauce, water, salt, sugar and Worcestershire sauce; bring to boiling.
2. Add frozen fish in one piece; simmer, separating fish with a fork as it thaws, 15 minutes, or until fish flakes easily.
3. Spoon into chowder bowls; top each with a mound of rice mixed with parsley.