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Fragrant Fish Soup

Source: © EatingWell Magazine
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  30 Minutes
Total Time:  30 Minutes
  4 servings, about 1 1/4 cups each
Lemony rice, delicately flavored broth and gently poached tilapia are topped with a colorful blend of vegetables and herbs. The aromatic mint provides fresh and complex flavor.
1 cup  jasmine rice
2 cups  water
zest and juice of 1 lemon
4 cups  reduced-sodium chicken broth or vegetable broth
1 pound  tilapia fillets  or other firm white fish (see Tip)
4 cups  bite-size pieces arugula or watercress (about 1 bunch), tough stems removed
1 cup  finely shredded carrots
1/4 cup very thinly sliced fresh mint
2  scallions, finely chopped
Fragrant Fish Soup Recipe at
Combine jasmine rice and water in a medium saucepan. Bring to a simmer over medium heat; cover and cook until the water is absorbed, about 20 minutes. Stir in lemon zest and juice.

Meanwhile, bring broth to a simmer in another medium saucepan over medium-high heat. Reduce the heat so the broth remains steaming, but not simmering. Add fish and cook until just tender, about 5 minutes. Remove and break into bite-size chunks.

Divide the lemony rice among 4 bowls. Top with equal portions of the fish, arugula (or watercress), carrot, mint and scallions. Ladle 1 cup of the warm broth into each bowl and serve.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Part of These Recipe Collections Find Similar Recipes »
 30-Minute Soups
Nutrition Facts per Serving
Yield:   4 servings, about 1 1/4 cups each
Calories: 239
Fat. Total: 3g
Protein: 29g
Carbohydrates, Total: 25g
Fat, Saturated: 1g
Fiber: 2g
Cholesterol: 62mg
Sodium: 230mg
% Cal. from Fat: 11%
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: SUSAN, CA Reviewed: 01/31/2012
A Beautiful Dish! And easy too!
Used leftover sauteed sea bass and lemon butter sauce in organic vegetable broth for poaching. This was so pretty,tasty, and filling. I used watercress instead of arugula.
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