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Rating: 4 stars
8 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

You can use any firm whitefish in this classic tomato-based soup.

Recipe by Cooking Light March 2003

Gallery

Credit: Photography: Randy Mayor; Styling: Lydia DeGaris-Pursell

Recipe Summary

Yield:
6 servings (serving size: 2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a Dutch oven over medium-high heat. Add onion, carrot, celery, and garlic to pan; sauté 10 minutes or until lightly browned. Stir in tomato paste; cook 1 minute. Stir in wine; cook 1 minute. Add potato and next 7 ingredients (potato through bay leaf); bring to a boil. Reduce heat; simmer 30 minutes.

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  • Add fish. Cover and simmer 10 minutes or until fish flakes easily when tested with a fork. Discard bay leaf.

Nutrition Facts

323 calories; calories from fat 21%; fat 7.6g; saturated fat 2.9g; mono fat 2.3g; poly fat 1.5g; protein 35.9g; carbohydrates 27.7g; fiber 5.5g; cholesterol 61mg; iron 3.1mg; sodium 878mg; calcium 144mg.
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