Pam's Poached Fish Soup Popular Recipes

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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 :

• 1 tablespoon butter, or more to taste
• 1/3 cup diced onion
• 1/3 cup diced celery
• 1/3 cup diced carrot
• 4 cups chicken broth
• 1 (14.5 ounce) can diced tomatoes with Italian herbs
• 1/3 cup white wine
• 1/3 cup lemon juice
• 1 pound tilapia fillets, or more to taste
• 1 1/2 teaspoons dried Italian herbs
• salt and ground black pepper to taste

Instructions :

Prep : 20M	Cook : 4M	Ready in : 50M

• 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.
• 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.

Notes :

• 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.

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