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Quick Asian Fish Soup Recipe
|Monkfish fillet/Cusk, cod, croaker fillet||12 Ounce, fresh or frozen 1/2 inch thick|
|Condensed chicken with rice soup||10 3⁄4 Ounce (1 Can)|
|Water||1 1⁄2 Cup (24 tbs)|
|Reduced sodium soy sauce||2 Tablespoon|
|Ground red pepper||1⁄8 Teaspoon|
|Loose pack frozen broccoli, red pepper, onions and mushrooms||1 1⁄2 Cup (24 tbs)|
|Lemon juice||1 Tablespoon|
Serving size: Complete recipe
Calories 734 Calories from Fat 112
% Daily Value*
Total Fat 12 g18.9%
Saturated Fat 2.4 g12%
Trans Fat 0 g
Cholesterol 97.8 mg32.6%
Sodium 3294.2 mg137.3%
Total Carbohydrates 75 g25%
Dietary Fiber 10.2 g40.8%
Sugars 15.3 g
Protein 66 g131.5%
Vitamin A 39.2% Vitamin C 160.6%
Calcium 10.6% Iron 17.9%
*Based on a 2000 Calorie diet
Rinse fish; pat dry with paper towels.
Cut fish into 1/2-inch pieces.
In a large saucepan combine soup, water, soy sauce, and ground red pepper.
Bring to boiling.
Stir in frozen vegetables.
Return to boiling; reduce heat.
Cover and simmer for 5 minutes.
Stir in fish.
Cover and cook for 3 to 5 minutes more or until fish flakes easily with a fork.
Stir in lemon juice.