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    You are in: Home / Recipes / Fish Soup/Stew With Vegetables Recipe
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    Fish Soup/Stew With Vegetables

    Fish Soup/Stew With Vegetables. Photo by Leggy Peggy

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Leggy Peggy's Note:

    Years ago, I adapted this recipe from a 1970s paperback Booth's (Pillsbury) Fish and Seafood Cookbook. It has always had rave reviews from tasters here. It's on the stove now and two of our past exchange students, who are visiting now, want to know why I never served it before. It's quick, easy, tasty and nourishing. We love the herbs, so I tend to use up to a full teaspoon of each.

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    Units: US | Metric


    1. 1
      If necessary, thaw and/or skin fish. Then dice into 1/2-1 inch pieces. Set aside.
    2. 2
      In a dutch oven or very large skillet, fry bacon in heated oil until lightly browned.
    3. 3
      Add onion, bell peppers and celery, and fry until softened.
    4. 4
      Add water, potatoes, seasonings and fish.
    5. 5
      Cook for 15-20 minutes or until potatoes are tender.
    6. 6
      If your fish will cook very quickly, you can wait to add it with the tomato juice.
    7. 7
      Add tomato juice and heat through.

    Ratings & Reviews:

    • on July 11, 2008


      We soup lovers enjoyed this one! A wonderful combination of ingredients and seasonings making for a soup that is our kind of soup. Other then offering a grinding of black pepper at the table I made as posted. Next time around going to double the recipe - so I can freeze and have on hand for those days when needing something quick, easy ... and good!

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    • on June 16, 2008


      This was a very good soup and a very pretty one too. I added 1 minced jalapeno & 1 minced red chili pepper and used vegetable broth instead of water. Next time I'll add some baby shrimp, black pepper and red pepper flakes as well. Made for ZWT4

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    • on January 13, 2008


      Absolutely fabulous soup! My husband and all the kids polished off their bowls and had seconds! I used veggie stock instead of water, and frozen tilapia which I added to the top of the pot at step 4. Terrific recipe, one I will be making over and over again! Thanks Leggy Peggy! Jess

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    Read All Reviews (10)


    Nutritional Facts for Fish Soup/Stew With Vegetables

    Serving Size: 1 (483 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 277.4
    Calories from Fat 120
    Total Fat 13.3 g
    Saturated Fat 3.9 g
    Cholesterol 16.3 mg
    Sodium 735.6 mg
    Total Carbohydrate 33.9 g
    Dietary Fiber 4.6 g
    Sugars 7.5 g
    Protein 7.1 g

    The following items or measurements are not included:


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