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Jamie Stolarz’ Breaded Fish Soup

March 21, 2012

We recently asked our readers to send us their own Glory-inspired recipes, for our Soulful Lunches Recipe Contest. We are honored to share the first of the four winning entries with you.Jamie Stolarz knows a thing or two about quick healthy, flavorful meals. As a Registered and Licensed Dietitian, a triathlete, a talented cook, and a food blogger, she's incredibly creative in the kitchen. And, lucky for us, she likes to share.Jamie tied for third place with her Breaded Fish Soup, in which she uses our Fresh Turnip Greens to create an easy and healthy meal that we especially loved in our test kitchen.On her blog, Jamie offers this nutrition note:  "Just from the turnip greens in one serving of this soup, you will receive more than 200% of the daily value (DV) for vitamin A, 100% of the DV for vitamin C, and almost 20% of your calcium needs."Jamie says, "Go turnip greens!" We say, Go, Jamie!You can find Jamie online at Two Sisters, One Kitchen, a fun, educational, and inspiring food blog that she writes with her sister Kathryn.  Please tell her we said hello!Serves 4


1 1/2 tablespoons extra virgin olive oil16 oz bag Glory Foods Fresh Turnip Greens2 large carrots3 slices bacon15.5 oz can white beans (e.g., Glory Foods Sensibly Seasoned Blackeye Peas)7 oz can mushroom stems and pieces32 oz reduced-sodium chicken broth2 cans of water1 oz reduced-sodium soy sauce1/4 cup whole wheat flour1 large egg1/3 cup whole wheat Panko breadcrumbs1 tablespoon unsalted butter10 oz white fish (e.g., haddock loins)


  1. Pour olive oil into a large pot. Add turnip greens. Stir. Cook on medium-high heat for about 10 minutes or until greens are dark green and slightly softened, stirring occasionally.
  2. Meanwhile, shred carrots with a vegetable peeler. Microwave slices of bacon on a small plate for about 1 ½ minutes or until slightly crispy. Cut bacon into small pieces. Rinse and drain beans. Drain mushrooms. Set aside.
  3. Add chicken broth, carrots, bacon, beans, mushrooms, and soy sauce to the pot. Fill the empty can (from the beans) with water (twice), and add to the soup. Stir.
  4. Meanwhile, set up a 3-step breading station: plate, bowl, plate. Pour whole wheat flour on the first plate, crack an egg in the bowl, and pour breadcrumbs on the final plate. Beat egg with a fork.
  5. Melt butter on a large non-stick pan on medium heat. Rinse fish and pat dry. Dip both sides of fish, first in the flour, then in the egg, and finally in the breadcrumbs. Cook in pan for about 4 minutes, flip, and then cook an additional 4 minutes, until fish is opaque and flaky when cut. Slice into 3″ strips. Set aside.
  6. Divide soup into bowls. Just before serving, top soup with slices of fish. Enjoy!

Serving suggestion: Enjoy soup hot, or refrigerate and enjoy cold.

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