Low fat milk and clam juice are the secrets to the lower fat and saturated fat content of this satisfying supper soup.
2 Tbsp vegetable oil
3/4 C coarsely chopped onion
1/2 C coarsely chopped celery
1 C sliced carrots
2 C potatoes, raw, peeled and cubed
1/4 tsp thyme
1/2 tsp paprika
2 C bottled clam juice
8 whole peppercorns
1 bay leaf
1 lb fresh or frozen (thawed) cod or haddock fillets, cut into 3/4-inch cubes
1/4 C flour
3 C low-fat (1%) milk
1 Tbsp fresh parsley, chopped
1. Heat oil in a large saucepan. Add onion and celery and sauté about 3 minutes. 2. Add carrots, potatoes, thyme, paprika, and clam broth. Wrap peppercorns and bay leaves in cheese cloth. Add to pot. Bring to a boil, reduce heat, and simmer 15 minutes. 3. Add fish and simmer an additional 15 minutes, or until fish flakes easily and is opaque. 4. Remove fish and vegetables; break fish into chunks. Bring broth to a boil and continue boiling until volume is reduced to 1 cup. Remove bay leaves and peppercorns. 5. Shake flour and 1/2 cup low-fat (1%) milk in a container with a tight-fitting lid until smooth. Add to broth in saucepan with remaining milk. Cook over medium heat, stirring constantly, until mixture boils and is thickened. 6. Return vegetables and fish chunks to stock and heat thoroughly. Serve hot, sprinkled with chopped parsley.
Yield:8 servings--Serving Size: 1 cup each
Each serving provides:
Calories: 186 Total fat: 6 g Saturated fat: 1 g Cholesterol: 34 mg Sodium: 302 mg
This is what I would call 'restaurant quality soup.' Very good! You will love this soup if you like seafood, which I definitely do!
1 fresh or frozen fish fillet such as salmon, orange roughy or cod
1/2 of 24 oz. pkg. frozen hash brown potatoes with onions and peppers
1 cup water
1 can evaporated milk
1 can cream of shrimp or potato soup
1/4 cup cooked bacon pieces
3/4 tsp. dried dill weed or fresh dill
1/4 tsp. pepper
1 jar diced pimento, drained (2oz.)
Thaw fish if frozen. Rinse and drain. Cut fish into 1 inch pieces. Set aside. Meanwhile, in large saucepan, combine potatoes and water. Bring to a boil; reduce heat. Cover and simmer about 5 minutes or until tender. Stir in evaporated milk, condensed soup, bacon, dill weed and pepper. Return to boil. Add fish and pimento; reduce heat.
Cover and simmer for 3-5 minutes more or until fish flakes easily when tested with a fork. To serve, ladle into serving bowls. If desired, sprinkle with additional fresh dill.
At our local grocery store when they have a special on fresh Halibut, and it says "whole" once the fish is cut up, the backbone, and tail pieces are discarded to be thrown away. This makes the best soup stock and is meaty enough to make a wonderful chowder. Ask if you could have some. They did it the last two times I have seen the fish on sale. I got two pots of halibut chowder stock and it was free! This also works for salmon.
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2 medium chopped onions
2 medium chopped peppers (one red, one green)
2 crushed garlic cloves
2 Tbsp. margarine
1 28 oz. can of tomatoes, broken up, peeled
1/2 tsp. crushed thyme
1/8 tsp. of cayenne
2 medium potatoes, peeled and cut in 1/2 in. cubes
5 cups of water
1 package of 250 grams of cream cheese, cubed
1 Kg. fish fillets (haddock) cut in chunks.
1/4 cup chopped parsley
In a large pot, saute onions, peppers and garlic in margarine until tender only. Add tomatoes, thyme, cayenne and bring to a boil. Add potatoes; cover and simmer 10 minutes. Add water, bring to a boil; reduce heat. Add cream cheese cubes and stir until cheese melts.
Add fish and parsley. Bring to simmer, cover and cook 4 minutes or until fish flakes easily with fork. Don't overcook. Stir in 1 teaspoon of salt.