Fish and Tomato Soup
Recipe from Betty Crocker

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


Fish and Tomato Soup

by 3  people


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Servings: 8
Serving size: 1 1/2  cups
Prep Time: 15 mins
Total Time: 50 mins
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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 
    Italian-style plum tomatoes, undrained (28 ounces each)
  • 2   cans 
    vegetable or chicken broth (14 ounces each)
  • 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
Directions
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.
Tip:

1.
High Altitude (3500-6500 ft): No change.
Nutrition information
Per Serving: cal. (kcal) 165, Fat, total (g) 5, chol. (mg) 45, sat. fat (g) 1, carb. (g) 12, fiber (g) 3, pro. (g) 18, sodium (mg) 1300, iron (mg) 1, Vegetables () 2, Very Lean Meat () 2, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet
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