TOMATO FISH SOUP RECIPES

FISH AND TOMATO SOUP RECIPE - BETTYCROCKER.COM

Fish and Tomato Soup Recipe - BettyCrocker.com image

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

Provided by Betty Crocker Kitchens

Total Time 50 minutes

Prep Time 15 minutes

Yield 8

Number Of Ingredients 13

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

Steps:

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.
Stir in tomatoes, broth and wine. Heat to boiling over high heat; reduce heat to medium-low. Cover and simmer 20 minutes, stirring occasionally.
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 Facts : Calories 165 , CarbohydrateContent 12 g, CholesterolContent 45 mg, FatContent 1 , FiberContent 3 g, ProteinContent 18 g, SaturatedFatContent 1 g, ServingSize 1 Serving, SodiumContent 1300 mg

BROTHY TOMATO AND FISH SOUP WITH LIME RECIPE | BON APPÉTIT

Brothy Tomato and Fish Soup With Lime Recipe | Bon Appétit image

This sour-salty soup was made for using up sweet, late-season tomatoes.

Provided by Andy Baraghani

Yield 4 Servings

Number Of Ingredients 11

Ingredients

3 Tbsp. vegetable oil
2 medium shallots, finely chopped
4 garlic cloves, finely chopped
2 lemongrass stalks, bottom third only, tough outer layers removed, finely chopped
2 red or green Thai or serrano chiles,finely chopped
3 medium tomatoes (about 1 lb.), seeds removed, coarsely chopped
1¼ lb. skinless, boneless cod, haddock,or halibut, cut into 1½" pieces
Kosher salt
2 Tbsp. fresh lime juice
1 Tbsp. (or more) fish sauce
? cup coarsely chopped dill, cilantro, and/or basil

Steps:

Heat oil in a medium pot over medium. Add shallots, garlic, lemongrass, and chiles and cook, stirring occasionally, until aromatics start to soften but have not taken on any color, about 5 minutes. Add tomatoes and cook, smashing and stirring, until tomatoes have burst and fallen apart and mixture is slightly thickened, about 5 minutes.
Pour 5 cups cold water into pot and bring to a boil. Reduce heat to medi um-low so broth is at a bare simmer.
Add fish to pot; season lightly with salt (you’ll finish soup with fish sauce). Cook until fish is opaque and cooked through, about 4 minutes. Remove from heat; add lime juice and fish sauce. Taste and season with more salt and/or fish sauce if needed. Stir in herbs and ladle into bowls.

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