Fish and vegetable soup with lime, ginger, and cilantro from Epicurious by Bon Appetit

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Notes about this recipe

  • Recipe Notes

    Can substitute bottled clam juice for fish stock.

  • Laura on January 21, 2013

    I've made this several times and we really like it. I use 6 cups of fish stock instead of 4 cups stock, 2 cups water, as the recipe says. I've also made stock from shrimp shells and that's worked really well. It's a very pretty soup and the aromas that waft through the house as it's cooking are divine. Our experience is that the number of servings is far fewer than the recipe suggests. It's more like 3 regular servings than 6 as the recipe states.

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