Try this Red Snapper Soup recipe, or contribute your own.
Suggest a better descriptionPREPARATION: Peel and cut the potatoes into 1/2-inch dice. Peel and coarsely shred the carrots. Cut the fish fillets into 1/2-inch pieces. COOKING: Heat oil in a 6-quart soup kettle. Add the diced potatoes and saute over high heat until lightly browned, about 5 minutes. Add the shredded carrots and saute until slightly softened, about 2 minutes longer. Add the boiling water along with the vinegar and salt. Simmer until vegetables are tender, about 10 minutes. Add the broth and rice and simmer for 15 minutes. Add the fish and simmer until fish is cooked and rice is tender, about 5 minutes longer. Remove kettle from heat and stir in parsley and hot red-pepper flakes. Adjust seasoning if necessary. SERVING: Ladle soup into warm bowls and sprinkle with freshly ground black pepper. Serve immediately/ Makes 8 to 10 servings. [COOKS; Jan/Feb 1989] Posted by Fred Peters.
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Serving Size: 1 Serving (142g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 102 | ||
Calories from Fat: 13 (13%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.4g | 2 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 20.7mg | 6 % | |
Sodium 48.4mg | 2 % | |
Potassium 468.2mg | 12 % | |
Total Carbohydrate 9.4g | 3 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 7.8g | ||
Protein 12.6g | 18 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 102
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