Hot 'n' Spicy Fish Soup
Nutritional Info
- Servings Per Recipe: 2
- 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
View full nutritional breakdown of Hot 'n' Spicy Fish Soup calories by ingredient
Introduction
Great healthy soup recipe for fish lovers that I found in soups cookbook. Modified a little to lower calaries, but tastes great. Always a great hit with my family! Great healthy soup recipe for fish lovers that I found in soups cookbook. Modified a little to lower calaries, but tastes great. Always a great hit with my family!Number of Servings: 2
Ingredients
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2 Talapia fillets, thawed
2 tsp. Extra Virgin Olive Oil
1 tsp Cumin seed
1 sm. Onions, raw, chopped
1 tsp fresh ginger, grated
1 Serrano Pepper, seeded and diced
2 Roma Tomato, chopped
3/4 C. Water
1/2 tsp. Coriander, ground
1/2 tsp Tumeric, ground
1/4 tsp Salt
Cilantro, optional
Tips
Can substitue any kind of fish fillet according to your personal taste, but Talapia offers a lower fat option without an overly "fishy" taste!
Directions
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.