Fragrant Fish Soup

Fragrant Fish Soup

12 Reviews
From: EatingWell Magazine, March/April 2008

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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 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

Preparation

  • Active

  • Ready In

  1. Combine 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.
  2. 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.
  3. 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.
  • Tip: ?Look for U.S. farm-raised tilapia, which is usually grown in closed farming systems that limit pollution and prevent escapes. Some Central and South American tilapia is farmed in this manner as well, but avoid tilapia from China and Taiwan, mostly farmed in open systems.

Nutrition information

  • Serving size: about 1 1/4 cups
  • Per serving: 309 calories; 2 g fat(1 g sat); 3 g fiber; 42 g carbohydrates; 30 g protein; 73 mcg folate; 57 mg cholesterol; 3 g sugars; 0 g added sugars; 5376 IU vitamin A; 15 mg vitamin C; 95 mg calcium; 2 mg iron; 644 mg sodium; 773 mg potassium
  • Carbohydrate Servings: 3
  • Exchanges: 1 starch, 1 vegetable, 3 lean meat

Reviews 12

January 20, 2014
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By: branenparkersemail
With a few tweeks, this was terriffic! Followed the recipe to a T except that I steamed some sliced baby bok choy and shitake mushrooms on top of the poaching fish. We couldn't get the arugula or watercress without buying a whole bunch, so I shredded up the bock choy leaves and garnished the dish with it and shredded carrot and some sliced scallions. By itself, the broth was fishy, and by itself, the rice was VERY lemony, but put the two together, and they were tamed into a delicious, multi-layered, flavorful dish. My wife and I both enjoyed it and will add it to our rotation for a great rainy day comfort food dish. Pros: Many complex flavors Cons: None
July 09, 2012
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By: EatingWell User
Very good basic recipe We had just made some fish stock, so this was a perfect recipe. We had turbot, so that's the fish I used. Bulghur is faster to make than rice - I just put it into a bowl with some boiling water and let that steam while doing the rest. Added chile pepper flakes for more heat. It was really tasty. Would definitely make again (with veg stock if I didn't have fish stock). Pros: Easy
May 14, 2012
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By: EatingWell User
Substituted Chicken Broth After reading the reviews that mentioned the broth was bland we substituted the chicken broth with Pacific Foods Chicken Pho Soup Starter. It provided depth and complexity.
December 07, 2011
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By: EatingWell User
Good Idea This recipe reminded me of Thai food my mom makes so I went with the basics- sweet, salty, sour, bitter and hot. Add in some soy sauce, sugar, extra lemon... Basically, find yourself another recipe. This recipe is a great base if you want to play around with technique and flavors. Pros: Quick, Easy, Basic Cons: Bland
July 29, 2011
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By: EatingWell User
Very good with adjustment I reduced the amount of chicken broth and added a bottle of clam juice. It really added some depth to the flavor.
March 06, 2011
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By: EatingWell User
did not like at all! Did not like this recipe at all.
September 28, 2009
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By: EatingWell User
I began with the 2-pot method and then just dumped everything into one pot except the fish which I added last after everything else was cooked. I am not a seafood lover but hubby is, and I wanted to try this just for him. Boy, was I in for a surprise! I really like this dish! I used flounder b/c that is what I had in the freezer. The raw carrots didn't sound appealing to me, so they were cooked in the broth w/the rice. Great dish, truly, in my opinion. HippieChick, Chapel Hill, NC
September 28, 2009
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By: EatingWell User
Followed the recipe and used barley instead of rice as suggested in one of the comments. The broth was very bland and needed more flavor - I'd suggest doubling the lemon juice and zest and perhaps adding jalapenos for flavor. will not make again Needs more lemon, San Diego, CA
September 28, 2009
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By: EatingWell User
Delicious! For someone who doesn't cook often, it was easy to make. So easy, that I was skeptical in how it would taste. But it turned out great! Toni, Los Angeles, CA