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Fish and Tomato Soup

Fish and Tomato Soup

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Betty Crocker Kitchens

Updated Mar 12, 2010

Fish and Tomato Soup

Fish and Tomato Soup

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Prep Time 15 min
Total 50 min
Servings 8
Ingredients 13

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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

Instructions

Step
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.
Step
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.
Step
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

165 Calories

5g Total Fat

18g Protein

12g Total Carbohydrate

Nutrition Facts

Serving Size: 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

% Daily Value*:

Iron: 8%; 8%

Exchanges:

2 Vegetable; 2 Very Lean Meat; 1 Fat;

Carbohydrate Choice

1

*Percent Daily Values are based on a 2,000 calorie diet.

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