Thick and Hearty Fish Soup Recipe
Ingredients
| Butter/Margarine | 3 Tablespoon | |
| Celery ribs | 2 , diced | |
| Onion | 1 Large, chopped | |
| Chicken broth | 6 Cup (16 tbs) | |
| Potatoes | 5 Large, cubed | |
| Ground black pepper | 1 To taste | |
| Frozen carrots package | 1 | |
| Green beans package | 1 | |
| Stewed tomatoes | 1 Can (10oz), undrained | |
| 1-1/4 pounds whitefish or cod fillets, cut into 1-inch cubes | ||
| Dairy sour cream and dill sprigs, for garnish | ||
| Salt | To Taste | |
Directions
Melt butter in a large, deep saucepot.
Add celery and onion; cook until onion is transparent.
Add chicken broth, potatoes, salt and pepper.
Bring to a boil.
Reduce heat, cover and cook over low heat 20 minutes.
Add frozen vegetables, undrained tomatoes and fish.
Cook, covered, about 8 minutes, or until vegetables are cooked and fish flakes easily.
Ladle into large soup bowls.
Garnish with dollops of sour cream and dill sprigs.
Add celery and onion; cook until onion is transparent.
Add chicken broth, potatoes, salt and pepper.
Bring to a boil.
Reduce heat, cover and cook over low heat 20 minutes.
Add frozen vegetables, undrained tomatoes and fish.
Cook, covered, about 8 minutes, or until vegetables are cooked and fish flakes easily.
Ladle into large soup bowls.
Garnish with dollops of sour cream and dill sprigs.
Chef
