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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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One night I started throwing stuff in the soup kettle, and this is what came out. Pretty darned good, actually! I use frozen and canned veggies and dried herbs for ease of preparation, but fresh ingredients could only make it even better. Ingredients:
4 tilapia fillets |
1 cup cannellini beans |
1 cup corn |
3 tablespoons olive oil |
1 cup diced onion |
2 large tomatoes, peeled and diced |
10 1/2 ounces 98% fat free condensed cream of celery soup |
2 cups water |
1 tablespoon minced garlic |
1 teaspoon minced dried lemongrass |
1 tablespoon pesto sauce |
1 large vegetable bouillon cube |
2 tablespoons dried cilantro |
2 tablespoons lemon juice |
20 medium shrimp |
1 tablespoon soy sauce |
3 tablespoons cooking sherry |
1 dash tabasco sauce |
fresh ground pepper |
Directions:
1. In bottom of stock pot, heat olive oil on medium heat. Brown onions and garlic.
2. Add remaining ingredients and bring to a boil.
3. Do not bother to cut up the fish; it will disintegrate as the soup cooks, leaving you with lovely chunks of fish to enjoy by the spoonful. You may wish to remove the tails from the shrimp, though I leave them on for visual appeal.
4. Reduce heat to medium low and simmer for about 15-20 minutes until the soup is the consistency you like (I prefer a fairly thick consistency). You may wish to add a tablespoon of flour or cornstarch as a thickening agent. Stir frequently.
5. Garnish with fresh parsley, a few spoonfuls of grated parmesan, and/or some crispy garlic croutons.
6. Options: I'd like to try this with potatoes, but didn't have any on hand. Milk would also probably be a great addition (as a substitute for part or all of the water) if you would like a creamier chowder.
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