Fish & Salsa Soup

PickleButt BBQ & Baked Goods • page 42

Prep: 20 Minutes

Cook: 30 Minutes

Servings: 6-8 Servings

Story

Originally, this recipe came from ‘Better Homes and Gardens Biggest Book of Soups & Stews' but has been tweaked a bit over the years. Notably, this recipe is the first thing I fixed for Mikki when we were dating. Initially she was a bit skeptical but the recipe quickly won her over.

Ingredients

  • 1.5 lb White Fish (e.g., Cod)
  • 1.5 lb Shrimp (Peeled)
  • 2 tbsp Olive Oil
  • ½ cup Onion, Finely Diced
  • 1 cup Carrot, Chopped
  • 1+ clove Garlic, Minced
  • 1 cup Okra, Chopped
  • ½ cup Celery, Chopped
  • 1 can (14 oz) Chicken Broth
  • 1 1/4 cup Salsa
  • ½ tsp Lemon-Pepper Seasoning
  • 2 cups Baby Spinach
  • Cooked White Rice (for serving)

Instructions

  1. Cut fish into 1-inch pieces, clean shrimp and scallops if necessary.
  2. In large pot heat oil and sauté the onions, carrots, celery, and okra. After a few minutes add the garlic as well. Cooking for a total of about 5 minutes.
  3. Stir in broth, salsa, and seasoning. Bring to a boil and then reduce heat to simmer. Cover and cook for 15 minutes.
  4. Add fish, shrimp, and spinach (and scallops if including them) and cook, uncovered, for an additional 5 minutes (until fish flakes easily and shrimp is pink).
  5. Serve over rice.