Fish and Tomato Soup

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

  • 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
  • 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.
  • 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.
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