Fish soup with Rice Ovalettes and Garlic bread

Its been some time that I made any soups and I wanted to have soup today. Chowder actually (the difference...Soup is broth based Chowder is thick cream based) . So...the search began for the perfect recipe.
This happens all the time. I search for the perfect recipe and I end up making my own dish with whatever ingredients are on hand. And again this soup-der (Cause the consistency was somewhere between a soup and a chowder) turned out to be so excellent everyone ate two bowls

Frozen Rice Oavlettes

                    The recipe will serve 4-6 people

Fish soup with Rice Ovalettes

Fish soup with Rice Ovalettes

Ingredients:

1. 1/3 package or about 2 cups rice ovalettes cut into half (soaked in water for an hour)
2. 4 boneless skinless fillets of Tilapia (or any other mild flavoured fish)
3. 1 medium or 3/4 cup finely chopped white onion
4. 3 small or about 3/4 cup finely chopped onion
5. 3 stalks of celery finely chopped
6. 1 small can corn kernels drained
7. 1/2 cup forzen spinach thawed (optional)
8. 4 cups of chicken broth
9. 1 cup milk
10. 1/2 teaspoon grated garlic
11. 1/2 teaspoon or to taste salt
12. 1/4 teaspoon lemon pepper (or regular pepper), celery salt (or regular salt
13. 1/2 teaspoon each of pepper, garlic powder
14. 1 tablespoon each of butter, olive oil

Chop the fish into bite size pieces and marinate with lemon pepper, garlic powder and celery salt for 10-15 minutes. In a pot, heat the oil and butter and fry the onions till they turn translucent. Add garlic and fry for a couple of minutes. Add carrots, celery and spinach and fry for 5 minutes. Add chicken broth and bring to a boil. Add rice ovalettes and simmer for 15 minutes. Add all the other ingredients, bring to a boil and simmer on low flame for 5-7 minutes. Serve hot as is or with garlic bread smothered with fresh garlic butter

Garlic butter

Lemon Garlic butter log

Ingredients:

1. 1 bar good quality butter (1/2 cup) (my favorite is Danish Creamery butter) at room temperature
2. 2 big or 4 small garlic pods minced (about 3/4 teaspoon)
3. 1/4 teaspoon each of salt, pepper
4. 1 teaspoon dried or 1 tbsp fresh parsley chopped fine
5. 1 tablespoon lemon juice

Stir all the ingredients together till well blended. Wrap in a plastic wrap in the form of a log and store in the refrigerator. To use cut the log into slices and spread on toasted french bread