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Fennel, Okra And White Fish Soup
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- #82835
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
4 slices bacon, cut into 1-inch pieces
2 small red onions, quartered
2 ribs celery, quartered
1 carrot, quartered
2 cloves garlic
1/2 teaspoon salt
freshly ground black pepper
1/2 teaspoon hot pepper flakes
2 cans (14.5 ounce size) chicken broth
2 bottles (4 ounce size) clam juice
1 can (14.5 ounce size) whole tomatoes, chopped
1/2 head cabbage, cored, chopped
1 fennel bulb, trimmed, thinly sliced
1 cup frozen sliced okra
1 1/2 cup long-grain rice
2 fillets of a white fish, such as halibut, tilapia, snapper or catfish, 6 ounces each, cut into chunks
directions
Cook bacon, turning occasionally, in Dutch oven over high heat until crisp, about 3 minutes; set aside.
Meanwhile, pulse onions, celery, carrot and garlic in food processor until coarsely chopped. Add chopped vegetables, salt and pepper to taste to Dutch oven. Cook, stirring often, until softened, 3 minutes. Stir in hot pepper flakes.
Stir in broth, clam juice, tomatoes, cabbage, fennel and okra. Cook, stirring occasionally, until vegetables are tender, about 15 minutes. Meanwhile, cook rice according to package instructions.
Gently stir fish into Dutch oven; cook just until fish flakes, about 4 minutes. Serve over rice; garnish with bacon.
added by
eroberts
nutrition data
Nutritional data has not been calculated yet.
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