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

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Servings: 8 servings (1 1/2 cups each)
Prep Time: 15 mins
Total Time: 50 mins
Related Categories: Fish and Seafood, Soup, Tomato Soup, Tomato Soup
 
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Ingredients
  • 1  tablespoon
    olive or vegetable oil
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  • 1  teaspoon
    finely chopped garlic
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  • 2  medium
    stalks celery, coarsely chopped (1 cup)
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  • 1  medium
    onion, coarsely chopped (1/2 cup)
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  • 1  tablespoon
    chopped fresh parsley
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  • 1 
    dried bay leaf
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  • 2  cans
    Italian-style plum tomatoes, undrained (28 ounces each)
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  • 2  cans
    vegetable or chicken broth (14 ounces each)
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  • 1  cup
    dry white wine or vegetable broth
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  • 1 1/2  pounds
    assorted fish fillets (such as bass, cod, haddock, ocean perch or red snapper), cut into 2-inch pieces
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  • 1 1/2  teaspoons
    salt
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  • 1/2  teaspoon
    pepper
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  •  
    Grated lemon peel, if desired
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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.

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Nutrition information
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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