South Of The Border Cheese Fish Soup

Course : Seafoods
Serves: 1
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1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped red pepper
1/2 cup chopped green pepper
2 tablespoons butter or margarine
1/4 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups milk
8 ounces mild mexican-flavored process cheese loaf -- cut in 1 inch cubes
1 1/2 cups water
1 teaspoon instant chicken bouillon granules
1 1/2 pounds white bass fillets -- (or 2), cut in 1 inch pieces
1 bunch snipped fresh chives

Preparation / Directions:

In 6-quart Dutch oven or stock pot, combine onion, celery, peppers and margarine. Cook over medium-high heat three to four minutes, or until vegetables are tender, stirring constantly. Reduce heat to medium. STir in flour, salt, pepper. Blend in milk. Cook over medium heat until mixture thickens and bubbles. STir constantly. Add cheese. Stir until melted. Remove from heat. In 2-quart sausepan, combine water and boullion. Bring to boil over medium-high heat. Add white bass pieces. Return mixture to a boil. Reduce heat to low. Simmer 8 to 10 minutes, or until fish is firm and opaque and just begins to flake. Add fish mixture to cheese mixture. Mix well. Cook over medium heat two to five minutes, or until hot. Stir frequently. Sprinkle each serving evenly with chives.


Nutritional Information:

677 Calories (kcal); 40g Total Fat; (52% calories from fat); 22g Protein; 61g Carbohydrate; 128mg Cholesterol; 1607mg Sodium

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