• 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


Ingredient Checklist


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.

  • 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.


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; 13 g total fat; 2 g saturated fat; 2 g polyunsaturated fat; 8 g monounsaturated fat; 90 mg cholesterol; 376 mg sodium. 502 mg potassium; 19 g carbohydrates; 1 g fiber; 3 g sugar; 23 g protein; 0 g trans fatty acid; 614 IU vitamin a; 10 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 3 mg niacin equivalents; 0 mg vitamin b6; 23 mcg folate; 4 mcg vitamin b12; 33 mg calcium; 1 mg iron;


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