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Saturday, July 18 2015

Mild fish and sweet scallops mingle with rice and corn in this quick and easy soup recipe. For extra flavor, pass lime wedges to squeeze over individual servings.

1    14 1/2ounce can  chicken broth
2/3   cup   quick-cooking rice
1    10 ounce package  frozen corn
1 1/2   cups   bottled chunky salsa
1    pound   skinned, mild-flavored fish fillets (such as haddock, cod or halibut), cut into 2-inch pieces
1/2   pound   fresh baby scallops
    Lime wedges, bread, for serving
In a large saucepan, combine broth with enough water to equal 5 cups. Bring to a boil, stir in rice, reduce heat to medium and cover. Cook for 5 minutes. Add the corn and salsa. Return to boiling.
Add fish and scallops to saucepan. Cook, covered, for 5 minutes or until fish is opaque and flakes when touched lightly with a fork. Serve with lime wedges and crusty bread, if desired.

Per Serving: cal. (kcal) 326, Fat, total (g) 4, chol. (mg) 93, sat. fat (g) 1, carb. (g) 35, fiber (g) 4, pro. (g) 39, sodium (mg) 1032, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:34 am   |  Permalink   |  0 Comments  |  Email

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