Fish Soup/Stew With Vegetables

"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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photo by Leggy Peggy photo by Leggy Peggy
photo by Leggy Peggy
photo by Peter J photo by Peter J
photo by Starrynews photo by Starrynews
photo by Debi9400 photo by Debi9400
Ready In:
40mins
Ingredients:
15
Serves:
6
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ingredients

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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

  1. Yum! Simple and delicous with a nice smokey tang from the tabasco and bacon. Only change I made was to add a little garlic with the onion and I steamed the fish (Hake) on top covered for 5 minutes before adding the tomato juice.
     
  2. 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!
     
  3. 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
     
  4. 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
     
  5. 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

  1. Very good stoup. I used 1 c chopped carrots instead of the peppers, frozen Hake loins, cubed, 1/2 tsp of all spices and V-8 instead of tomato juice.
     
  2. 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
     

RECIPE SUBMITTED BY

<p>Thanks so much for visiting my page.</p> <p>&nbsp;</p> <p>I love to cook and travel.</p> <p>&nbsp;</p> <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> <p>&nbsp;</p> <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> <p>&nbsp;</p> <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> <p>&nbsp;</p> <p>Thanks also to everyone who has made, reviewed and/or photographed any of my recipes. Most appreciated.</p>
 
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