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Bayou Fish Soup

Serves: 7
Total Calories: 586

Ingredients

12 ounces fish fillets or peeled shrimp
1 (14 1/2-ounce) can chicken broth
1 (8-ounce) carton sliced mushrooms
1 zucchini, halved, sliced
1 (12-ounce) bag frozen chopped onions
1-1 1/2 teaspoon Cajun seasoning
2 (14 1/2-ounce) cans stewed tomatoes, with garlic, undrained
1 teaspoon lemon juice

Directions:

Cut fish into 1-inch pieces; set aside. Combine broth, mushrooms, zucchini, onion, and Cajun seasoning in a large saucepan. Bring to a boil; reduce heat. Simmer, covered, 10 minutes or until vegetables are tender.

Stir in fish (or shrimp) and tomatoes. Bring to a boil; reduce heat. Simmer, covered, 4–5 minutes or until fish flakes easily with a fork or shrimp turn opaque. Remove saucepan from heat. Stir in lemon juice.

Nutritional Facts:

Serves: 7
Total Calories: 586
Calories from Fat: 36

This Bayou Fish Soup recipe is from the Fast and Fabulous Soups, Salads and Sandwiches Cookbook. Download this Cookbook today.


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