Two Sisters, One Kitchen

Quick, healthy meals by a loving team. See what’s cooking in J & K's kitchen!

Breaded Fish Soup May 7, 2011

Breaded Fish Soup

Jamie says:  This great restaurant in town called Rolls ‘n’ Bowls has a seafood soup bowl (called Seafood Udon Bowl).  Fish in soup?  Sounded interesting.  Tasted delish!  I was inspired to make my own fish soup.  I’ve never done this before…

 Breaded Fish Soup

Ingredients:

  • 1 1/2 Tbsp extra virgin olive oil
  • 16 oz bag Glory Foods turnip greens
  • 2 carrots
  • 3 slices Oscar Mayer center cut bacon, original naturally smoked 
  • 15.5 oz can Publix great northern beans (white beans)
  • 7-oz can Publix mushrooms, stems & pieces 
  • 32 oz box Swanson Natural Goodness chicken broth (33% less sodium)
  • two 15.5 oz cans water
  • four 0.2 fl oz packets Southern Tsunami 40% less sodium soy sauce
  • 1/4 cup King Arthur Flour 100% organic whole wheat flour
  • one 4-grain large omega-3 egg
  • 1/3 cup Ian’s whole wheat Panko breadcrumbs
  • 1 Tbsp Land O Lakes unsalted butter
  • 10 oz Publix fresh frozen haddock loins (white fish), defrosted in refrigerator ≥ 24 hrs before

Directions:

  1. Add oil to a large pot and add turnip greens.  Cook on medium-high heat for about 10 minutes or until greens are darker and slightly softened and volume is greatly reduced.  Stir occasionally. 
  2. Meanwhile: Shred carrots with a vegetable peeler. Microwave slices of bacon on a small plate for about 1 1/2 minutes or until slightly crispy.  Rinse and drain beans.  Drain mushrooms.  Set aside.
  3. Add chicken broth, carrots, bacon, beans, mushrooms, and soy sauce to the pot with greens on medium-high heat.  Fill the empty can (from the beans) with water (twice) and add to the soup.  Stir.
  4. Meanwhile,  arrange 3-step breading station: pour whole wheat flour on the first plate, crack an egg in a bowl, and pour Panko breadcrumbs on another plate.  Beat egg with a fork.  Melt butter on a large non-stick pan on medium heat.  Drain liquids from fish.  Dip fish in the flour, egg, and then Panko breadcrumbs.  Cook on pan for about 4 minutes, flip, and then cook an additional four minutes or until fish is flakey and opaque.  Slice into ~3″ pieces (large chunks).  Set aside.
  5. Pour bowls of soup.  When ready to eat, top with slices of fish.  Serves: 4.  Enjoy!

It was good!  I liked the crunchy fish, plethora of greens, soft mushrooms, and saltines of the soup. 

  • Nutrition note:  Just from the turnip greens in one serving of this soup, you will receive more than 200% of the daily value (DV) for vitamin A, 100% of the DV for vitamin C, and almost 20% of your calcium needs.  Go turnip greens!
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One Response to “Breaded Fish Soup”


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