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Sweet and Sour Christmas Fish Soup

Sweet and Sour Christmas Fish Soup

  • Prep

    30 m
  • Cook

    25 m
  • Ready In

    55 m
Justin

Justin

I received a package of fresh Lake Winnipeg walleye as a Christmas gift and thought I would do something special with it. Although a quick pan fry is quite special, I thought I would try my new Christmas wok. Loved it!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 235 kcal
  • 12%
  • Fat:
  • 2 g
  • 3%
  • Carbs:
  • 31g
  • 10%
  • Protein:
  • 26.4 g
  • 53%
  • Cholesterol:
  • 97 mg
  • 32%
  • Sodium:
  • 658 mg
  • 26%

Based on a 2,000 calorie diet

Directions

  1. Stir the chicken stock, water, and lemon juice in a large pot with the onion, garlic, ginger, and parsnips. Season with thyme, red pepper flakes, salt, and pepper. Bring to a simmer over medium-high heat, and cook until the parsnips are tender and the onions are translucent, about 10 minutes.
  2. Remove and discard the thyme sprigs. Stir in the honey to your desired level of sweetness. You don't want the broth too sweet. Lower the heat to a gentle simmer, and stir in the walleye and bean sprouts. Cook gently for 5 minutes, then add the basil and green onion. Continue cooking until the fish is flaky and opaque, about 5 minutes more. Season to taste with salt and pepper. Garnish with mint leaves to serve.
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Reviews

Poleydog
2

Poleydog

4/3/2013

I really liked this recipe. Not the right time of year for parsnips so I used carrots instead. Hadn't heard of that fish so I used Tarakihi which is a firm white fish. Also used my own homemade chicken stock. Flavour is very nice and the thyme and basil work well together which suprised me.

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