Fish and Tomato Soup

Serve your family tender pieces of fish simmering in a mildly flavored tomato soup. You'll reel in rave reviews!

(1)
(0)
Save and Share
  • prep time 15 min
  • total time 50 min
  • ingredients 13
  • servings 8
 

Ingredients

1
tablespoon olive or vegetable oil
1
teaspoon finely chopped garlic
2
medium stalks celery, coarsely chopped (1 cup)
1
medium onion, coarsely chopped (1/2 cup)
1
tablespoon chopped fresh parsley
1
dried bay leaf
2
cans (28 ounces each) Italian-style plum tomatoes, undrained
2
cans (14 ounces each) vegetable or chicken broth
1
cup dry white wine or vegetable broth
1 1/2
pounds assorted fish fillets (such as bass, cod, haddock, ocean perch or red snapper), cut into 2-inch pieces
1 1/2
teaspoons salt
1/2
teaspoon pepper
Grated lemon peel, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oil in 5- to 6-quart Dutch oven over medium heat. Cook garlic, celery, onion, parsley and bay leaf in oil 5 to 6 minutes, stirring frequently, until celery is crisp-tender.
  • 2 Stir in tomatoes, broth and wine. Heat to boiling over high heat; reduce heat to medium-low. Cover and simmer 20 minutes, stirring occasionally.
  • 3 Stir in fish, salt and pepper. Cover and simmer 8 to 10 minutes or until fish flakes easily with a fork. Remove bay leaf. Top soup with lemon peel.
  • 1 Heat oil in 5- to 6-quart Dutch oven over medium heat. Cook garlic, celery, onion, parsley and bay leaf in oil 5 to 6 minutes, stirring frequently, until celery is crisp-tender.
  • 2 Stir in tomatoes, broth and wine. Heat to boiling over high heat; reduce heat to medium-low. Cover and simmer 20 minutes, stirring occasionally.
  • 3 Stir in fish, salt and pepper. Cover and simmer 8 to 10 minutes or until fish flakes easily with a fork. Remove bay leaf. Top soup with lemon peel.

EXPERT TIPS

toggle

Expert Tips

Serve this easy "catch" with a mixed-greens salad drizzled with an herb vinaigrette and a loaf of crusty bread.

For shellfish lovers, try shrimp, clams or mussels as part of the fish in this recipe. Cook 8 to 10 minutes until shrimp are pink and firm or until clams and mussels open.

Toasted bread slices brushed with a little olive oil and sprinkled with shredded Parmesan cheese and chopped fresh parsley make a crunchy and tasty soup topper.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
165
(
Calories from Fat
45),
% Daily Value
Total Fat
5g
5%
(Saturated Fat
1g,
1%
),
Cholesterol
45mg
45%;
Sodium
1300mg
1300%;
Total Carbohydrate
12g
12%
(Dietary Fiber
3g
3%
),
Protein
18g
18%
;
% Daily Value*:
Iron
8%;
Exchanges:
2 Vegetable; 2 Very Lean Meat; 1 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.