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
- 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
- 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.
- 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.
- 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.
- 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.
- 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!