Fish Soup/Stew With Vegetables
40 mins (prep 10, cooking 30)
17 ingredients
6 servings
Years ago, I adapted this recipe from a 1970s paperback Booth's (Pillsbury) Fish and Seafood Cookbook. It has always had rave reviews from tasters here. It's on the stove now and two of our past exchange students, who are visiting now, want to know why I never served it before. It's quick, easy, tasty and nourishing. We love the herbs, so I tend to use up to a full teaspoon of each.

Categories:  <-60-mins , stew , easy , main-dish , seafood , fish , soups-&-stews , time-to-make ,
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Serving Size (318.68 g)
Servings 6
Amount per Serving
Calories 345.95 Calories from Fat 161.91
% Daily Value *
Total Fat 17.99g 166.02%
Saturated Fat 5.57g 167.11%
Trans Fat 0.05g %
Cholesterol 100.47mg 200.94%
Sodium 1314.3mg 328.57%
Total Carbohydrate 6.67g 13.33%
Dietary Fiber 1.21 g 29.09%
Sugars 5.06 g %
Protein 39.38g 472.51%
Vitamin A 739.72IU% Vitamin C 23.55mg%
Calcium 48.29mg% Iron 1.78mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
medium onion, green bell pepper, boiling water, medium potatoes