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

If you can't find firm, mild striped bass, mahi-mahi or cod make for nice swaps for this healthy fish soup.

Source: Better Homes and Gardens

Gallery

Credit: Blaine Moats

Recipe Summary

hands-on:
10 mins
total:
25 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large skillet combine wine, extra virgin olive oil, and water. Add tomatoes, shallots, thyme sprigs, and salt. Bring to boiling; reduce heat. Simmer, uncovered, 3 to 5 minutes or until tomatoes begin to soften.

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  • Place fish fillets in pan, spooning some of the broth over. Reduce heat to medium-low. Cook, covered, 5 to 7 minutes or until fish flakes when tested with a fork. Using a slotted spoon, transfer fish and tomatoes to shallow bowls. Discard thyme sprigs. Ladle broth and shallots into each bowl. Serve with toasted bread and top with additional fresh thyme.

Tips

Striped bass comes from the Atlantic Coast and has a firm texture and mild, sweet taste. If you can’t find it in your fish market, mahi-mahi or cod are nice substitutes.

Nutrition Facts

320 calories; fat 13g; cholesterol 90mg; saturated fat 2g; carbohydrates 19g; mono fat 8g; poly fat 2g; insoluble fiber 1g; sugars 3g; protein 23g; vitamin a 614IU; vitamin c 9.5mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 2.8mg; vitamin b6 0.4mg; folate 22.9mcg; vitamin b12 4.1mcg; sodium 376mg; potassium 502mg; calcium 33mg; iron 1.5mg.
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