Hot 'n' Spicy Fish Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
2 Talapia fillets, thawed2 tsp. Extra Virgin Olive Oil1 tsp Cumin seed1 sm. Onions, raw, chopped1 tsp fresh ginger, grated1 Serrano Pepper, seeded and diced2 Roma Tomato, chopped3/4 C. Water1/2 tsp. Coriander, ground1/2 tsp Tumeric, ground1/4 tsp Salt Cilantro, optional
1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Remove skin and bones if using fresh fish. Cut into 1-inch pieces; set aside.
2. In a medium saucepan, heat oil over medium heat. Add cumin seeds; cook and stir about 1 minute or until toasted. Add onion; cook and stir for 4 to 5 minutes or until tender. Add ginger and serrano pepper; cook and stir for 1 minute more. Add tomatoes; cook and stir for 2 to 3 minutes more or until tomatoes have softened. Stir in the water, coriander, turmeric, and salt. Bring just to boiling; reduce heat. Stir in fish. Cover and cook about 5 minutes or just until fish pieces flake easily when tested with a fork. Serve immediately. If desired, garnish with cilantro.
Serving Size: Makes two servings
Number of Servings: 2
Recipe submitted by SparkPeople user GOAL_OF_145.
2. In a medium saucepan, heat oil over medium heat. Add cumin seeds; cook and stir about 1 minute or until toasted. Add onion; cook and stir for 4 to 5 minutes or until tender. Add ginger and serrano pepper; cook and stir for 1 minute more. Add tomatoes; cook and stir for 2 to 3 minutes more or until tomatoes have softened. Stir in the water, coriander, turmeric, and salt. Bring just to boiling; reduce heat. Stir in fish. Cover and cook about 5 minutes or just until fish pieces flake easily when tested with a fork. Serve immediately. If desired, garnish with cilantro.
Serving Size: Makes two servings
Number of Servings: 2
Recipe submitted by SparkPeople user GOAL_OF_145.
Nutritional Info Amount Per Serving
- Calories: 88.7
- Total Fat: 3.3 g
- Cholesterol: 0.0 mg
- Sodium: 591.3 mg
- Total Carbs: 7.2 g
- Dietary Fiber: 2.0 g
- Protein: 9.5 g
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