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!
Servings:
8 servings (1 1/2 cups each)
Prep Time:
15 mins
Total Time:
50 mins
Ingredients
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1 tablespoonolive or vegetable oilsee savings
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1 teaspoonfinely chopped garlicsee savings
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2 mediumstalks celery, coarsely chopped (1 cup)see savings
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1 mediumonion, coarsely chopped (1/2 cup)see savings
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1 tablespoonchopped fresh parsleysee savings
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1dried bay leafsee savings
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2 cansItalian-style plum tomatoes, undrained (28 ounces each)see savings
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2 cansvegetable or chicken broth (14 ounces each)see savings
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1 cupdry white wine or vegetable brothsee savings
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1 1/2 poundsassorted fish fillets (such as bass, cod, haddock, ocean perch or red snapper), cut into 2-inch piecessee savings
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1 1/2 teaspoonssaltsee savings
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1/2 teaspoonpeppersee savings
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Grated lemon peel, if desiredsee savings
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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:
High Altitude (3500-6500 ft): No change.
Nutrition information
Per 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 Values: 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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