With this recipe you can skip on time and not on taste.

Serves 3

Need:

• 12 ounces fresh or frozen monkfish, cusk, cod, or croaker fillets
• 1 10 ¾ ounce can condensed chicken with rice soup
• 1 ½ cups water
• 2 tablespoons reduced sodium soy sauce
• 1/8 teaspoon ground red pepper
• 1 ½ cups loose pack frozen broccoli, red pepper, onions, and mushrooms
• 1 tablespoon lemon juice

How to make the Quick Oriental Fish Soup

Thaw fish, if frozen. Rinse fish. Cut fish into ½ inch pieces. Set aside

In a large saucepan combine soup, water, soy sauce, and ground red pepper. Bring mixture to boiling. Add frozen vegetables. Return mixture to boiling; reduce heat. Cover and simmer for 5 minutes.

Add fish saucepan. Cover and cook for 3 to 5 minutes more or until the fish flakes easily with a fork. Then stir in the lemon juice. Makes 3 servings

Nutrition: 155 calories; 23 g protein, 10 g carbohydrates, 2g fat (1 g saturated), 48 g cholesterol, 1,152, 410 mg potassium.