Fish Rice Soup

Name: Fish Rice Soup
Yield: 4 servings
Cuisine: British
Ingredients: 1 tablespoon Oil; 1 clove Garlic *finely chopped; 1 Onion *finely chopped; 2 cups Chicken OR Vegetable Stock; 1 small head Broccoli *cut into small florets, thick stem sliced; 2 cups Milk; 400 g White Fish Fillets *cut into bite-size pieces; 1/2 cup Frozen Peas; Salt & Pepper; 2 cups Cooked Rice (Short Grain Rice)

Hiroko Liston @hirokoliston

Melbourne, Australia

In Japan, people eat ‘Rice Porridge’ when they are sick. It is easy to digest. But you need more nutrients especially Protein and Vitamins to recover from illness. Last week, I became sick. When I started to eat, I cooked this ‘Fish Rice Soup’. This soup is gentle to weakened stomach and very comforting, and most importantly it is very nutritious. I have written down how I cooked it.

Hiroko Liston @hirokoliston

Saved

Ingredients

4 servings

1 tablespoonOil
1 cloveGarlic *finely chopped
1Onion *finely chopped
2 cupsChicken OR Vegetable Stock
1small head Broccoli *cut into small florets, thick stem sliced
2 cupsMilk
400 gWhite Fish Fillets *cut into bite-size pieces
1/2 cupFrozen Peas
Salt & Pepper
2 cupsCooked Rice (Short Grain Rice)

Saved

Steps

1

Heat Oil in a large saucepan or pot over a medium heat, cook Garlic and Onion until Onion turns transparent.
2

Add Stock and Broccoli, bring to the boil, and cook for a few minutes. Add Milk, Fish and Frozen Peas, bring back to the boil, and cook until fish pieces are cooked. Season with Salt & Pepper as required.
3

Add Cooked Rice and simmer for a few minutes until Rice is soft.