FISH AND VEGETABLE SOUP
Looking for a hearty dinner? Then check out this tasty fish and veggie soup made using Progresso® chicken broth, frozen vegetables.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- In 3-quart saucepan or Dutch oven, melt butter over medium heat. Add onion and garlic; cook and stir 2 to 3 minutes or just until garlic begins to brown.
- Stir in all remaining ingredients except fish. Heat to boiling. Reduce heat; cover and simmer 8 minutes.
- Add fish; cook uncovered 5 to 7 minutes, stirring occasionally, until fish flakes easily with fork and vegetables are tender.
Nutrition Facts : Calories 190, Carbohydrate 11 g, Cholesterol 70 mg, Fat 1/2, Fiber 2 g, Protein 25 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1170 mg, Sugar 4 g, TransFat 0 g
SEAFOOD SOUP
Salmon, shrimp and loads of chopped veggies make this chowder a hearty, herby meal-in-a-bowl. It's just the perfect homemade fish soup. -Valerie Bradley, Beaverton, Oregon
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 6 servings (1-1/2 quarts).
Number Of Ingredients 15
Steps:
- In a large saucepan, heat oil over medium heat. Add onion and green pepper; cook and stir until tender. Add carrots and garlic; cook 3 minutes longer. Stir in tomato sauce, tomatoes, wine and seasonings. Bring to a boil. Reduce heat; simmer, covered, 30 minutes., Stir in salmon, shrimp and parsley. Cook, covered, 7-10 minutes longer or until fish flakes easily with a fork and shrimp turn pink. Discard bay leaf.
Nutrition Facts : Calories 213 calories, Fat 9g fat (1g saturated fat), Cholesterol 74mg cholesterol, Sodium 525mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 3g fiber), Protein 18g protein. Diabetic Exchanges
MEDITERRANEAN BAKED FISH RECIPE WITH TOMATOES AND CAPERS
Easy Mediterranean baked fish recipe with tomatoes and capers. A bright, delicate and flavor-packed baked fish that comes together in just 35 minutes! Make your salads and sides before you make the fish.
Provided by The Mediterranean Dish
Categories Entree
Time 35m
Number Of Ingredients 15
Steps:
- Prepare the tomato and capers sauce. In a medium saucepan, heat extra virgin olive oil over medium-high heat until shimmering but not smoking. Add onions, cook for 3 minutes until it begins to turn gold in color, tossing regularly. Add tomatoes, garlic, spices, pinch of salt (not too much) and pepper, capers, and raisins. Bring to a boil, then turn heat down to medium-low and let simmer for 15 minutes or so.
- Heat oven to 400 degrees F.
- Pat fish dry and season with salt and pepper on both sides.
- Pour 1/2 of the cooked tomato sauce into the bottom of a 9 1/2" x 13" baking dish. Arrange the fish on top. Add lemon juice and lemon zest, then top with the remaining tomato sauce.
- Bake in 400 degrees F heated-oven for 15 to 18 minutes or until fish is cooked through and flakes easily (do not over-cook). Remove from heat and garnish with fresh parsley or mint to your liking.
- Serve hot with Mediterranean grilled zucchini, Greek potatoes, or Lebanese rice. (See other suggestions for sides or salads up in the post)
Nutrition Facts : Calories 308 calories, Sugar 7.8 g, Sodium 146.9 mg, Fat 17.4 g, SaturatedFat 2.7 g, TransFat 0 g, Carbohydrate 13.3 g, Fiber 2 g, Protein 27 g, Cholesterol 57.9 mg
TOMATO FISH STEW
Make and share this Tomato Fish Stew recipe from Food.com.
Provided by dicentra
Categories Stew
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a medium Dutch oven, heat the oil over low heat. Add the onion and bell pepper, season with salt and black pepper and cook, stirring, until softened, about 10 minutes.
- Stir in the tomato paste and cook for 1 minute. Stir in the cayenne and cook for 30 seconds.
- Stir in the crushed tomatoes and 1 cup water, season with salt and black pepper, increase the heat to medium and cook until heated through, about 5 minutes.
- Add the tilapia fillets one at a time and simmer until the fish is flaky and cooked through, about 10 minutes.
Nutrition Facts : Calories 278.1, Fat 10.2, SaturatedFat 2, Cholesterol 85.1, Sodium 258, Carbohydrate 12.4, Fiber 3.2, Sugar 2.4, Protein 36.7
FISH AND TOMATO SOUP
Serve your family tender pieces of fish simmering in a mildly flavored tomato soup. You'll reel in rave reviews!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 8
Number Of Ingredients 13
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, Carbohydrate 12 g, Cholesterol 45 mg, Fat 1, Fiber 3 g, Protein 18 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1300 mg
CREAMY FISH AND TOMATO SOUP
A quick and wholesome creamy fish soup full of flavor that is perfect on a rainy day. Serve with fresh bread.
Provided by Msbrighteyes
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Shrimp Soup
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Melt butter in a pot over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in dill and cook until fragrant, about 1 minute. Add water, cream, and lemon juice; bring to a simmer. Add cod and cook until fish flakes easily with a fork, 5 to 10 minutes.
- Stir in tomato soup until dissolved. Add shrimp and cook until bright pink on the outside and the meat is opaque, 2 to 5 minutes.
Nutrition Facts : Calories 319.3 calories, Carbohydrate 14 g, Cholesterol 136.8 mg, Fat 18.6 g, Fiber 0.8 g, Protein 24.5 g, SaturatedFat 10.9 g, Sodium 558.1 mg, Sugar 6.5 g
TOMATO SEAFOOD SOUP
We love this hefty soup on Sundays during football season. For a little extra zip to rally spirits, we sometimes add red pepper flakes or use jalapeno-flavored tomatoes. It's also delicious with real crab meat. -Mary Adams, Fairport, New York
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 8 servings (2 quarts).
Number Of Ingredients 16
Steps:
- In a Dutch oven, saute onion and green pepper in oil until onion is tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, spaghetti sauce, salsa, broth, wine and seasonings. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. , Add the shrimp, crab and clams. Cover and simmer for 5-7 minutes or until shrimp turn pink.
Nutrition Facts : Calories 163 calories, Fat 4g fat (1g saturated fat), Cholesterol 72mg cholesterol, Sodium 850mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 2g fiber), Protein 13g protein.
BEST TOMATO SOUP EVER
Provided by Ree Drummond : Food Network
Categories side-dish
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- To begin, dice the onion. Melt the butter in a large pot or Dutch oven. Throw in the onion and cook until translucent.
- Now dump in the diced tomatoes and stir to combine. Add the tomato juice.
- Next - and this is important - in order to combat the acidity of the tomatoes add 3 to 6 tablespoons of sugar. Now, you'll want to start on the low side, then taste and add more as needed. Some tomatoes and juice have more of an acidic bite than others. (For what it's worth, and I realize it's not worth much, I use 6 tablespoons of sugar.)
- Next, add 1 or 2 tablespoons chicken base to the pot. I added 3, and it wound up being a little too much.
- Now you can add lots of freshly ground black pepper. Stir to combine, then heat almost to a boil. Then turn off the heat.
- Add in the sherry if desired. Stir in the cream. Add the basil and parsley and stir.
- Serve the soup warm!
ITALIAN FISH SOUP
A good winter time soup. My DH loves soup anytime. Recipe comes from Better Homes & gardens. Great with French bread and wine.
Provided by Barb G.
Categories Bass
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Thaw the fish fillets and shrimp, if frozen.
- Rinse fish and shrimp; pat dry with paper towels.
- Cut the fish into 1-inch pieces; halve the shrimp lengthwise.
- Chill.
- In a large saucepan combine the 3 cups water, tomatoes, carrots, celery, wine or water, onion bouillon, marjoram, orange peel, garlic, bay leaves, and hot pepper sauce.
- Bring to boiling; reduce heat.
- Cover and simmer for 15 to 20 minutes or until vegetables are nearly tender.
- Stir in tomato paste.
- Add fish and shrimp to saucepan.
- Bring mixture just to boiling; reduce heat.
- Cover and simmer about 5 minutes more or until fish flakes easily when tested with a fork and shrimp turn pink.
- Discard bay leaves.
- To serve, ladle into soup bowls.
- Place a slice of Italian bread on each serving.
- Serve immediately.
Nutrition Facts : Calories 224.2, Fat 2.7, SaturatedFat 0.7, Cholesterol 106.2, Sodium 605.5, Carbohydrate 21.4, Fiber 3.3, Sugar 6.3, Protein 23.1
FISH WITH TOMATOES, OLIVES AND CAPERS
Steps:
- In a large nonstick skillet, heat 2 teaspoons of oil over a medium-high heat. Add fish and cook until opaque in the center, about 2 1/2 minutes per side. Transfer the fish to a platter and tent with foil to keep the fish warm.
- Heat the remaining 2 teaspoons of oil in the same skillet; add onion and saute for 2 minutes. Add the wine and cook until reduced by half, about 2 minutes. Add the tomatoes, olives and capers and crushed red pepper, if using, and cook for 3 minutes more. Stir in the spinach and cook until it is wilted, about 3 minutes. Season with salt and pepper. Spoon the sauce over the fish and serve.
EASY HOMEMADE ITALIAN FISH SOUP
Steps:
- In a large pot add olive oil, garlic and hot pepper flakes, heat on medium for one minute and then flatten with a fork.
- Add cut up assorted fish, cook one minute. Add white wine and cook on medium-high for approximately 3 minutes. Add tomato puree and water, oregano, basil and fresh parsley, stir to combine.
- Bring to a boil, then reduce heat to a low simmer for approximately 30 minutes until thickened (after about 20 minutes taste for salt and add if needed). Serve over grilled crusty Italian bread or with crusty Italian bread on the side. Enjoy!
Nutrition Facts : Calories 280 kcal, Carbohydrate 18 g, Protein 26 g, Fat 11 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 57 mg, Sodium 298 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 8 g, ServingSize 1 serving
TOMATO AND SAFFRON FISH SOUP
When winter feels gray and cold, I recall the sunny beaches of Nice, France and the quaint fish market just outside our rented apartment window. Soupe de poisson nicoise, a hearty tomato, garlic and saffron-flavored fish soup is on nearly every restaurant menu. No wonder. It's restorative and redolent with the aromas of the sea. Crusty bread and a small crock of rouille, a garlicky red-pepper condiment, accompany the bowl.This recipe is by JeanMarie Brownson and was originally published in the Chicago Tribune.
Categories Soups/Stews
Time 1h9m59S
Yield 6
Number Of Ingredients 20
Steps:
- Step 1: In a large Dutch oven or soup pot over medium heat, heat 1/4 cup olive oil. Add 1 small diced fennel bulb, 1 small chopped leek and 1 large diced white onion. Cook and stir on medium-low until softened, about 10 minutes. Stir in 8 small chopped garlic cloves and cook a couple minutes. Do not brown the vegetables.
- Step 2: Add 1 can (28 ounces) tomato puree, 1 quart (32 ounces) seafood stock, 2 tablespoons vermouth, 1/4 cup water, a generous pinch ground saffron and 1/2 teaspoon crushed espelette pepper.
- Step 3: Heat to a boil; reduce heat to low, and simmer uncovered, stirring often, about 20 minutes. Puree smooth with an immersion blender or in a blender, working carefully in small batches. (The base can be made several days in advance; refrigerate covered.)
- Step 4: Reheat the base, and adjust with up to 1 cup water if the soup is thicker than heavy cream. Stir in 1/2 cup of the rouille (recipe follows). Season with salt (about 1 teaspoon) and a generous 1/4 teaspoon pepper.
- Step 5: Add 2 pounds line-caught wild cod fillets, cut into 1-inch pieces. Simmer until fish flakes easily with a fork, about 10 minutes. Use a fork to break up the fish. Season again with more salt and pepper as needed.
- Step 6: Serve with remaining rouille and toasted bread.
- Step 1: In a bowl, soak 3 or 4 slices 1/2-inch-thick French baguette (or 2 thick slices ciabatta bread) in 2 tablespoons very hot water and 1/3 cup olive oil, until softened.
- Step 2: Transfer to a blender. Add 1 jar (12 ounces) roasted red bell peppers, 1/4 teaspoon ground espelette pepper (or 1 small serrano pepper, stemmed, halved, seeded), 3 cloves garlic, 1 teaspoon salt and a pinch of ground saffron (optional). Process until the mixture is a smooth puree.
Nutrition Facts : ServingSize 1 serving, Calories 472 calories, Sugar 13 g, Fat 25 g, Carbohydrate 29 g, Cholesterol 70 mg, Fiber 5 g, Protein 35 g, SaturatedFat 4 g, Sodium 1363 mg
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