Pam's Poached Fish Soup
Throw in the freshest tomatoes you can find, some fresh herbs.
Recipe Summary Pam's Poached Fish Soup
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.Ingredients | Butter Poached Steak1 tablespoon butter, or more to taste⅓ cup diced onion⅓ cup diced celery⅓ cup diced carrot4 cups chicken broth1 (14.5 ounce) can diced tomatoes with Italian herbs⅓ cup white wine⅓ cup lemon juice1 pound tilapia fillets, or more to taste1 ½ teaspoons dried Italian herbssalt and ground black pepper to tasteDirectionsMelt 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.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.You can use olive oil or vegetable oil instead of butter.You need 4 cups liquid. Use chicken broth, vegetable, or water as needed.Substitute 1/4 to 1/3 chopped fresh parsley, oregano, and/or basil for the dried Italian herbs, if desired.Info | Butter Poached Steakprep: 20 mins cook: 30 mins total: 50 mins Servings: 4 Yield: 4 servings
TAG : Pam's Poached Fish SoupSoups, Stews and Chili Recipes, Soup Recipes, Seafood, Fish Soup Recipes,
