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Curried Fish Soup
3 cup chicken stock -- defatted
1 cup carrots -- thinly sliced
1 onion -- thinly sliced
1/2 cup corn
1/2 cup brown rice -- quick-cooking
1/2 tsp curry powder
1/4 tsp dried thyme
1/4 tsp ground black pepper
6 oz flounder -- cut into 1" cubes
In a 3-quart saucepan, combine the stock, carrots, onions, corn, rice, curry powder, thyme and pepper. Bring to a boil over medium-high heat.
Cover, reduce heat to medium and simmer for 10 minutes, or until the carrots are tender. Stir in the flounder. Cook for 3 minutes, or until the flounder is cooked through (white and firm at the center). Do not overcook.