Fish and Tomato Soup

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

By Betty Crocker Kitchens

Updated March 12, 2010

Ingredients

tablespoon olive or vegetable oil

teaspoon finely chopped garlic

medium stalks celery, coarsely chopped (1 cup)

medium onion, coarsely chopped (1/2 cup)

tablespoon chopped fresh parsley

dried bay leaf

cans (28 ounces each) Italian-style plum tomatoes, undrained

cans (14 ounces each) vegetable or chicken broth

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

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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.

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.