Fish and rice soup

JanaBy Jana      

December 26, 2014

Fish and rice soup 0 5 0

Lemony rice, delicately flavored broth topped with a colorful blend of vegetables and herbs.

  • Prep: 10 mins
  • Cook: 30 mins
  • 10 mins

    30 mins

    40 mins

  • Yields: 4 Bowls


1Put 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.

2Stir in lemon zest and juice.

3Meanwhile, bring broth to a simmer in another medium saucepan over medium-high heat. Reduce the heat so the broth remains steaming, but not simmering.

4Add fish and cook until just tender, about 5 minutes. Remove and break into bite-size chunks.

5Top between bowls with equal portions of the fish, watercress, carrot, mint and scallions. Ladle 1 cup of the warm broth into each bowl and serve.


1 cup jasmine rice

2 cups water

zest and juice of 1 lemon

4 cup chicken broth or vegetable broth

1 pound of white fish

1 bunch of watercress

1 cup finely shredded carrots

1/4 cup very thinly sliced fresh mint

2 scallions, finely chopped


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