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Fish Soup Recipe
|Drawn catfish/Other fish with head and tail||1 1⁄2 Pound (Fresh Or Frozen)|
|Water||6 Cup (96 tbs)|
|Canned tomatoes||16 Ounce, cut up|
|Onions||2 Medium, chopped|
|Canned green chili peppers||8 Ounce, rinsed, seeded, and chopped|
|Garlic||2 Clove (10 gm), minced|
|Dried oregano||1⁄2 Teaspoon, crushed|
Serving size: Complete recipe
Calories 1031 Calories from Fat 196
% Daily Value*
Total Fat 22 g33.7%
Saturated Fat 5.4 g27.1%
Trans Fat 0 g
Cholesterol 394.6 mg
Sodium 5697.4 mg237.4%
Total Carbohydrates 88 g29.3%
Dietary Fiber 21.1 g84.3%
Sugars 17.7 g
Protein 126 g252.2%
Vitamin A 80.8% Vitamin C 265.7%
Calcium 49.4% Iron 75.3%
*Based on a 2000 Calorie diet
In large saucepan combine water, undrained tomatoes, onions, chili peppers, garlic, bay leaf, salt, oregano, and pepper.
Bring to boiling; cover and simmer about 30 minutes till onion is tender.
Cut fish in half if necessary to fit saucepan.
Add fish to soup; simmer, covered about 15 minutes or till fish flakes easily with a fork.
Remove fish; discard head, tail, skin, and bones.
Remove bay leaf.
Cut fish meat into bite-size pieces; return to soup.
Garnish with snipped cilantro or parsley, if desired.