Delicious Fish Soup with Tomato - Perfect for a Cold Winter Day!

Ingredients:

• 1/2 pound cod or other firm white fish, cut into large chunks
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 1 onion, chopped
• 1 carrot, chopped
• 2 cloves garlic, minced
• 1 14.5 ounce can diced tomatoes, undrained
• 3 cups chicken broth
• 1 bay leaf -1/4 teaspoon dried thyme leaves -1/4 cup all-purpose flour -1 cup half and half or light cream -1 tablespoon chopped fresh parsley leaves Directions:

Get Cozy with a Bowl of Hot Fish Soup with Tomato

Winter is coming and that means one thing: comfort food. What could be more comforting than a big, steaming bowl of hot fish soup with tomato? This recipe is easy to make and absolutely delicious.

start by heating up some olive oil in a large pot over medium heat. Add the onions and garlic and cook until softened, about 5 minutes.

next, add the tomatoes and cook for an additional 5 minutes.

add the fish stock, bay leaves, and thyme and bring to a simmer. Cook for 10 minutes.

add the cod and shrimp and cook until cooked through, about 5 minutes. Discard the bay leaves and thyme before serving.

enjoy your delicious bowl of hot fish soup with tomato!

Fish Soup with Tomato - A Rich and Satisfying Meal

There's nothing quite like a big bowl of fish soup to warm you up on a cold day. This version, made with fresh, seasonal tomatoes, is especially rich and satisfying.

To make the soup, start by heating some olive oil in a large pot over medium-high heat. Add the onions and garlic, and cook until softened. Next, add the tomatoes and fish stock, and bring to a simmer.

Once the soup is simmering, add the cod or other whitefish fillets and cook for about 5 minutes, until cooked through. Remove the soup from the heat and ladle into bowls. Serve with freshly chopped parsley and some crusty bread on the side.

A Healthy Twist on a Classic - Fish Soup with Tomato

A warm, hearty and healthy soup perfect for a winter meal.

Ingredients:

• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 carrots, peeled and diced
• 2 stalks celery, diced
• 1/2 teaspoon dried thyme
• 1/4 teaspoon crushed red pepper flakes
• 8 cups fish stock or low-sodium chicken broth
• 1 (14.5 ounce) can diced tomatoes, undrained
• 2 tablespoons tomato paste
• 1 pound cod or other white fish fillets, cut into bite-sized pieces
• 2 bay leaves
• 1/2 cup fresh parsley leaves, chopped
• In a large pot or Dutch oven, heat the oil over medium heat. Add the onion, garlic, carrots, celery, thyme and red pepper flakes. Cook until the vegetables are tender, about 10 minutes.
• Add the stock or broth, tomatoes with their juice, tomato paste and bay leaves. Bring to a simmer and cook for 10 minutes.
• Stir in the fish and parsley leaves. Cook until the fish is cooked through, about 5 minutes. Discard the bay leaves before serving.