Pam's Poached Fish Soup recipe

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Ingredients

1 tablespoon butter, or more to taste
⅓ cup diced onion
⅓ cup diced celery
⅓ cup diced carrot
4 cups chicken broth
1 (14.5 ounce) can diced tomatoes with Italian herbs
⅓ cup white wine
⅓ cup lemon juice
1 pound tilapia fillets, or more to taste
1 ½ teaspoons dried Italian herbs
salt and ground black pepper to taste

Nutrition Info

213.1 calories
carbohydrate: 9.8 g
cholesterol: 55.3 mg
fat: 5.1 g
fiber: 1.8 g
protein: 25.8 g
saturatedFat: 2.2 g
servingSize: -
sodium: 1449.9 mg
sugar: 5.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Melt butter in a 5- to 6-quart pot over medium heat. Add onion, celery, and carrot, saute until tender, about 5 minutes. Pour in chicken broth, tomatoes, wine, and lemon juice. Bring to a boil. Add tilapia, herbs, salt, and pepper. Reduce heat, cover pot partially, and simmer until tilapia starts to flake, about 10 minutes.

  2. Transfer tilapia to a plate and cover to keep warm. Simmer cooking liquid until slightly thickened, 10 to 15 minutes. Return tilapia to the pot and heat through, 1 to 2 minutes.

Recipe Yield

4 servings

Recipe Note

Hearty and delicious soup. You can poach cod, haddock, flounder, and salmon. I love to serve this on a cold winter day. For a stew-like consistency, simmer for longer. You can serve the stew over rice if desired.

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