Prep 15 mins
Cook 30 mins
Stews so often have meat in them, but this attractive alternative only has fish. If you prefer the taste, use chicken broth instead of vegetable. Serve it as a soup or as a main course stew.
- 1 onion, sliced
- 1 tablespoon margarine
- 4 cups vegetable broth
- 1 cup carrot, in 1/4 inch slices (about 2 medium)
- 1⁄2 cup uncooked rice
- 1 tablespoon lemon juice
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon dried dill
- 1⁄4 teaspoon dried thyme
- 1⁄4 teaspoon pepper
- 1 1⁄2 lbs red snapper or 1 1⁄2 lbs other lean fish, in 1 inch pieces
- 1 cup mushroom, sliced
- 10 ounces frozen Brussels sprouts, drained and separated (optional)
- Cook onion until tender, about 5 minutes.
- Stir in broth, carrots, rice, lemon juice, salt, dill, thyme, and pepper.
- Heat to boiling then reduce heat, cover, and simmer until rice in tender, about 20 minutes.
- If using them, add sprouts here.
- Heat again until boiling, reduce heat, and simmer uncovered for 5 minutes.
- Stir in fish and mushrooms.
- Simmer 5-8 minutes until fish flakes easily with a fork.
This was ok, my boyfriend seemed to like it, but it wasn't that hardy. I kind of expected it to be more like a "stew" and not just a regular broth based soup. I won't make this again.
I thought this was 'ok' and probably won't make it again.
This soup was awesome!! My husband loved it. I tried this because I don't really like fish but I thought in a soup it would be ok, and it was more than ok. I used ocean perch instead of the red snapper, but it was wonderful. I suggest everyone, fish-haters or fish-lovers, to try this recipe!