I don't really care for fish soups, but I like this one because the fish is mild and firm and because the broth doesn't take an overly fishy taste. You can use any mild white fish for this soup. I have used tilapia when it was on hand. I also prefer to use a low-sodium broth when it is available. From BHG.com
- 1 lb cod fish fillet, skin removed
- 1⁄2 cup sweet red pepper, chopped
- 1⁄4 cup onion, chopped
- 1 tablespoon margarine or 1 tablespoon butter
- 3 1⁄2 cups vegetable broth or 3 1⁄2 cups chicken broth
- 1 cup frozen cut green beans
- 1 cup cabbage, coarsely chopped
- 1⁄2 cup carrot, sliced
- 1⁄4 teaspoon dried basil, crushed
- 1⁄4 teaspoon dried thyme, crushed
- 1⁄8 teaspoon dried rosemary, crushed
- 1⁄4 teaspoon pepper
- Thaw cod, if frozen; cut into 1-inch pieces. In a large saucepan or Dutch oven cook red sweet pepper and onion in margarine or butter until tender. Stir in vegetable broth or chicken broth, green beans, cabbage, carrot, basil, thyme, rosemary, and pepper. Bring to boiling. Reduce heat and simmer, covered, for 5 to 8 minutes or until vegetables are nearly tender.
- Add fish to saucepan. Return to boiling. Reduce heat and simmer, covered, about 5 minutes or until fish flakes easily with a fork, stirring once.