Fish and Tomato Soup

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

Minutes

Total Time

50

Minutes

Makes

8

servings

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.
Makes 8 servings (1 1/2 cups each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Serve-With
Serve this easy "catch" with a mixed-greens salad drizzled with an herb vinaigrette and a loaf of crusty bread.
Variation
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.
Special Touch
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.

Nutrition Information:

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