My Profile

Email

Password

Forgot your password?

Remember me?

Browse All Recipes

Hot 'n' Spicy Fish Soup

Date added: December 7, 2007

  • Servings: 4 change
  • Calories per serving: 182
  • Prep time: 20
  • Cook time: 15

Ingredients

  • 18 ounce-weight halibut, fresh or frozen (three 6-oz. steaks) 1 inch thick
  • 1 cooking spray, 1/3 sec spray
  • 1/2 tsp spice, cumin, seeds, ground
  • 1 onion chopped
  • 5 tsp ginger grated
  • 2 tbsp chile peppers, serrano, fresh
  • 4 plum tomatoes chopped
  • 1 1/2 cup water, tap
  • 1 tsp herb, coriander, ground
  • 1/2 milligram turmeric, ground
  • 1/2 tsp salt, table
  • 1 1/2 tbsp herb, cilantro, leaves, fresh

Recipe Method

1. Thaw fish, if frozen. Rinse and pat dry with paper towels. Remove and discard skin and bones. Cut fish into 1-inch pieces; set aside.

2. Coat an unheated large nonstick saucepan with nonstick cooking spray. Preheat saucepan over medium heat. Add cumin seeds; cook and stir about 1 minute or until toasted. Add onion; cook and stir for 4 to 5 minutes or until tender. Add ginger and hot pepper; cook and stir for 1 minute more. Add tomatoes; cook and stir for 2 to 3 minutes more until tomatoes have softened. Stir in the water, coriander, turmeric and salt. Bring to just boiling; reduce heat. Stir in fish. Cover and cook about 5 minutes or just until fish flakes easily when tested with a fork. If desired, garnish with cilantro. Serve immediately.

Note: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Nutritional Facts

Per serving% Daily Value*
Calories 1829%
Fat 3g5%
Cholesterol 41mg14%
Sodium 374mg 16%
Carbohydrates 9g9%

More facts...

Member Reviews

No reviews yet, be the first to add one.

Submit your own review...