Light and fresh yet satisfying enough to be a meal, this soup is ready in just minutes. Chunky with white flaky fish in a pale pink broth, it is attractive, too. You can use shrimp instead of fish if desired; just cook until pink.
- Portion size 3 servings
Ingredients
Topping:
Method
In large saucepan or Dutch oven, heat vegetable oil over medium heat; cook chopped onions, minced garlic, chopped fennel and fennel seeds, stirring occasionally, for 5 minutes.
Add fish stock, water, diced tomatoes, tomato paste, salt and pepper; bring soup to boil. Add long-grain rice; reduce heat to medium-low, cover and simmer for about 20 minutes or until rice is tender.
Cut fish into 1-inch (2.5 cm) cubes; add to pot and cook for about 4 minutes or until fish flakes easily when tested with fork.
Topping: In small bowl, combine chopped fresh parsley, grated lemon rind and minced garlic. Ladle soup into bowls; sprinkle topping over each.
Nutritional facts <b>Per serving:</b> about
- Sodium 834 mg
- Protein 20 g
- Calories 189.0
- Total fat 3 g
- Cholesterol 37 mg
- Saturated fat trace
- Total carbohydrate 20 g
%RDI
- Iron 12.0
- Folate 12.0
- Calcium 7.0
- Vitamin A 9.0
- Vitamin C 33.0
