Fish Soup/Stew With Vegetables
photo by Leggy Peggy
- Ready In:
- 40mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 1 1⁄2 lbs fish, firm, white and diced
- 1 tablespoon oil (optional if bacon has enough fat)
- 1 cup bacon, diced (or more)
- 1 medium onion, chopped
- 1 medium green bell pepper, chopped (capsicum)
- 1 medium red bell pepper, chopped (capsicum)
- 1 cup celery, chopped (optional)
- 3 cups boiling water
- 4 medium potatoes, peeled and diced
- 1⁄4 - 1 teaspoon thyme
- 1⁄4 - 1 teaspoon basil
- 1⁄4 - 1 teaspoon oregano
- 1⁄2 teaspoon salt
- 3 -4 dashes Tabasco sauce
- 3 cups tomato juice
directions
- If necessary, thaw and/or skin fish. Then dice into 1/2-1 inch pieces. Set aside.
- In a dutch oven or very large skillet, fry bacon in heated oil until lightly browned.
- Add onion, bell peppers and celery, and fry until softened.
- Add water, potatoes, seasonings and fish.
- Cook for 15-20 minutes or until potatoes are tender.
- If your fish will cook very quickly, you can wait to add it with the tomato juice.
- Add tomato juice and heat through.
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Reviews
-
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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Since we have no fresh fish available here in this town. I made the soup and froze that 2 or 3 days after ZWT began (2-3 weeks ago). When I re-heated it I added frozen sole at about the half way point in defrosting and by the time it had been slowly been brought up to temp the fish was done and seperated very nicely with a fork. It worked beautifully and was just like fresh made soup and couldn't have been better. I should say that the peppers were added when the rest of the soup was done and just before it was frozen. P.S. this came in very handy indeed on a most hectic and busy day when I didn't have a chance to cook. Made for the ZWT3 Freezer Challenge
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Tweaks
RECIPE SUBMITTED BY
<p>Thanks so much for visiting my page.</p>
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<p>I love to cook and travel.</p>
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<p>I'm originally from Nebraksa and now live in Australia. Have also been lucky enough to live in Egypt, Syria, Jordan, Lebanon and Burma.</p>
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<p>Since the beginning of 2009, hubby and I have visited all seven continents. We've cooked and travelled in Africa and Antarctica, from London across Asia to Sydney, around Australia, around South America, and across India, Europe, Canada and the USA. Most of our travels have been by road and we've covered more than 150,000 kilometres. It's been fun to learn about food and recipes from all over the globe, and most of the souvenirs I bring home are cookbooks.</p>
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<p>If you're interested in seeing some of our trip and menu highlights, please visit my travel blog at http://leggypeggy.com or my food blog at http://cookingonpage32.wordpress.com</p>
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<p>Thanks also to everyone who has made, reviewed and/or photographed any of my recipes. Most appreciated.</p>