Beer makes batters better, meat more tender, and sauces more flavorful.
Salsa Fish Soup
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- #87821
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
2 cans (14 ounce size) chicken broth
4 1/4 cups water
2/3 cup quick-cooking rice
1 package (10 ounce size) frozen corn kernels
1 1/2 cup bottled chunky salsa
1 pound skinned, mild-flavored fish fillets, such as haddock, cod or halibut, cut into 2" pieces
fresh lime wedges, for garnish
directions
Combine the broth with the water. Combine with the rice in large saucepan. Simmer, covered, for 5 minutes.
Add the corn and salsa. Return to boiling. Add the fish to the saucepan. Cook, covered, for 5 minutes or until the fish is opaque and flakes when touched lightly with a fork.
Serve with the lime wedges.
added by
glewis
nutrition data
Nutritional data has not been calculated yet.
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