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Spicy Fish Soup
A hearty soup with a kick of curry and red pepper |
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1 tbsp. olive oil.
1 can diced tomatoes (no added salt).
1 4oz jar sliced pimentos (drained).
2/3 cup diced carrots.
1/2 cup diced celery.
1 med yellow onion (chopped).
2 tsp. minced garlic.
3 cups chicken broth (I use chicken base to make).
2 cups tater tots.
1/2 tsp dry dill.
1 tsp curry powder.
1/2 tsp. ground red pepper or 2 tsp. crushed red pepper.
3/4 lb. cubed fish (I used 3 fillets of thawed frozen tilapia).
1/2 tsp. black pepper or to taste.
2 tbsp. croutons (optional).
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In a dutch oven heat olive oil over med heat and cook onion, garlic, and celery until tender. Add tomatoes, carrots, broth, tater tots, curry, dill, red pepper. bring to a boil then simmer for 15 min. Add fish and pimentos and simmer until fish flakes (about 4 min). Remove from heat. Serve topped with croutons.
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Preparation Time: 35 min |
Serves: 8 |
| Recipe Origin: United States |
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Submitted by: |
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Sean Wolfe
Florida
United States |
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| This recipe has been viewed 1828 times. |
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