Striped Bass in Tomato Broth

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

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  • Makes: 4 servings
  • Hands On: 10 mins
  • Total Time: 25 mins

Striped Bass in Tomato Broth

Directions

  1. 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.
  2. 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.

From the Test Kitchen

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.

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Nutrition Facts (Striped Bass in Tomato Broth)

  • Per serving:
  • 320 kcal ,
  • 13 g fat
  • (2 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 8 g monounsaturated fat ),
  • 90 mg chol. ,
  • 376 mg sodium ,
  • 19 g carb. ,
  • 1 g fiber ,
  • 3 g sugar ,
  • 23 g pro.
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