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Perch Tomato Soup Recipe
|Perch fillets||1 Pound|
|Diced bacon||1⁄4 Cup (4 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Boiling water||2 Cup (32 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Uncooked rice||1⁄3 Cup (5.33 tbs)|
|Tomato juice||2 Cup (32 tbs)|
|Chopped parsley||1 Tablespoon (As Desired)|
Calories 208 Calories from Fat 27
% Daily Value*
Total Fat 3 g4.7%
Saturated Fat 0.34 g1.7%
Trans Fat 0 g
Cholesterol 46.9 mg
Sodium 887.1 mg37%
Total Carbohydrates 20 g6.8%
Dietary Fiber 1.5 g6.1%
Sugars 5.4 g
Protein 24 g48.5%
Vitamin A 18.5% Vitamin C 48.2%
Calcium 13.9% Iron 12.8%
*Based on a 2000 Calorie diet
Fry bacon until crisp and brown.
Add onion and celery; cook until tender and slightly brown.
Add water, seasonings, and rice; cook 10 minutes.
Add fish, cook 10 minutes longer or until fish and rice are tender.
Add tomato juice; heat.
Serve immediately with chopped parsley over the top.