Frugal Food Friday

Recipe: Fish (Zucchini) Noodle Soup

Frugal Food Friday

Every Friday, I aim to share a recipe that I use that uses very few and simple ingredients, while also enabling you to cook in bulk without the boredom of ‘yet another spag bol’ meal. So welcome to the first Frugal Food Friday! Disclaimer: Not all meals will be suitable for bulk cooking.

I should start by saying I am not a chef nor a food stylist. I love and enjoy cooking but I am not a chef. My recipes are not the most original; I usually come up with them after reading lots of different cookbooks and then combining what I like through experimenting in the kitchen. But I love what I do, and I do also love to share.

I thought I’d start this off with a very simple but oh-so-tasty¬†Fish¬†Zucchini Noodle soup.


Recipe: Fish and Zucchini Noodle Soup - HCG compliant


Fish Zucchini Noodle Soup

A simple fish noodle soup made with Barramundi and Zucchini for a simple yet tasty dish.

  • 150 – 200 grams white fish (eg: barramundi)
  • 1/2 – 1 zucchini
  • 2 leaves iceberg lettuce
  • 2 cups chicken stock
  • 5-6 coriander leaves
  • 1-2 chilli (optional)
  1. With a vegetable peeler, shred zucchini into flat long noodle-like pieces. 

  2. Tear iceberg lettuce by hand into bite-sized pieces and wash well.

  3. Bring chicken stock to a boil. Once boiling, set it to a low simmer.

  4. Put fish in and cook till soft and comes apart with a fork.

  5. Take fish out, put iceberg lettuce into the soup, allowing it to soften. After a minute or so, add zucchini noodles in. It should be ready to serve in 30 seconds to 1 minute later.

  6. To plate, shred fish with a fork. Put everything into a bowl and garnish with coriander and chilli.

You can easily alter the size of the portion by altering the amount of fish and zucchini you cook.


I did an estimate on how much this dish would cost per person and this is a very generous estimate. Prices are based on Coles Online although we normally buy our produce from farmer’s market and local grocers. I also make my own chicken stock so it wouldn’t cost me $1.15 for that, but not everybody is as in love with their kitchen as I am.


Fish (Barramundi): $2.25

Zucchini: $0.82

Iceberg lettuce: $0.25

Liquid Chicken Stock: $1.15

Coriander: $0.30

Chilli: $0.10

Total: $4.87


I actually think it cost me closer to $3 to make this dish as commercial stock is just so expensive and not tasty at all. Maybe one day I will share my stock recipe.

And there you have it – till next Friday for the Frugal Friday!


Notes: This dish can be easily made P2 (HCG and Changing Habits Protocol) compliant by reducing the quantity of fish to 100g and Zucchini to 1/2 a zucchini. You will also need to make sure your stock is compliant.

4 thoughts on “Recipe: Fish (Zucchini) Noodle Soup”

  1. I’ve never been a fan of iceberg lettuce, and I’m pretty sure I’ve never had it cooked in anything. However, I’m of the “don’t knock it until you’ve tried it” school, so reading this post while I was meal planning for the week means I’m going to give it a go!

    1. Ah thanks for alerting me to the mistake, I wrote cups on the lettuce instead of chicken stock, whoops! You don’t actually need 2 cups lettuce but it will certainly do no harm! If you don’t like iceberg lettuce, you can swap it for any type of spinach or even bok choy. It’s a really flexible recipe. Glad to hear you are going to try it!

      1. We had it for lunch today. What a simple, quick recipe and an easy way to get fish in our diet. I had no problem with the iceberg lettuce, and Mr. ETT likes iceberg, so he was happy. I added sweet chilli sauce instead of chilli, and that gave it just the right amount of bite for me. I’m going to add this to my favourite recipes in Evernote, thanks.

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