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Fresh Catch Soup
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- SERVES
- 4
- COOK TIME
- 30 Min
If you like clam chowder, wait till you taste this challenger that's ready to spin your ladle in a new direction!
What You'll Need
- 5 cups water
- 1 can (28 ounces) crushed tomatoes
- 2 pounds fresh or frozen white-fleshed fish fillets, like cod, haddock, or whiting, thawed if frozen and cut into 1-inch pieces
- 1 package (16 ounces) frozen vegetable mix (broccoli, cauliflower, and carrots)
- 1 1/4 cups uncooked long-grain rice
- 1 bay leaf
- 2 teaspoons salt
- 1/2 teaspoon black pepper
What to Do
- In a 6-quart soup pot, combine all of the ingredients and mix well over high heat. Bring to a boil, then reduce the heat to low; cover and simmer for 20 to 25 minutes, or until the rice is tender.
- Be sure to remove the bay leaf before serving.
Notes
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