Update my dinner status, I'm making this tonight.
38 chefs marked this as Favorite
1 chef marked this as Try Soon
Servings: 4 Servings
Total Time (median): 0 : 30 Active Time: 0 : 20
US/Metric: [convert to metric]
Ingredients
Preparation
In a large pot combine juice, fish stock, green vegetables, and seasonings. Bring to a boil and simmer about 10 minutes until all vegetables are starting to soften. Add the onion and potato and cook about 15 minutes more. Mash up some of the potato to slightly thicken the broth
While the soup is simmering cut the fish fillets in about 1/2 inch cubes. Add the shrimp and let them cook about 2 minutes then add the fish and simmer an additional 3 minutes.
Serve with garlic bread or rolled up tortillas.
Note:
"Musgovian" is when you look the the refrigerator and say, "This mus' go, and that mus' go".
This the recipe is only a guide. Feel free to substitute ingredients as your needs demand.
Each (1 cup) serving contains:
Cals: 124, FatCals: 34, TotalFat: 4g
Chol: 51mg, Na: 646mg, K: 531mg
TotCarb: 8g, Fiber: 1g, Sugars 3g
NetCarbs: 7g, Protein 15g
