Red Fish Soup with Tomato

Red fish soup with tomato is a wonderfully healthy and delicious soup to enjoy. It is perfect for a light lunch or dinner. The soup is simple to make and only requires a few ingredients.

Ingredients:

1 lb. fresh red snapper, cut into small pieces

1 large tomato, diced

1 onion, diced

3 cloves garlic, minced

1 cup chicken stock

1 tbsp. olive oil

salt and pepper, to taste

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.

2. Add the red snapper and chicken stock. Bring to a boil and simmer for 10 minutes.

3. Add the tomato and simmer for another 5 minutes. Season with salt and pepper, to taste. Serve hot with some crusty bread on the side for dipping. Enjoy!

Easy Fish Soup with Tomato

Ingredients:

-1 pounds fish fillets (any type) -1 onion, diced -3 cloves garlic, minced -1 28 oz can diced tomatoes -1/2 teaspoon dried thyme -1/2 teaspoon black pepper -4 cups chicken broth or water -1 cup cooked white rice -1/4 cup chopped fresh parsley Instructions:

1. In a large pot, combine the fish fillets, onion, garlic, tomatoes, thyme, and black pepper. Pour in the chicken broth or water. Bring to a boil over high heat. Reduce the heat to medium and simmer for 10 minutes, or until the fish is cooked through.

2. Remove the pot from the heat and stir in the cooked white rice. Sprinkle with fresh parsley before serving. Enjoy!

Healthy Fish Soup with Tomato

This healthy fish soup with tomato is a delicious and easy way to get a protein-rich meal on the table. The recipe can easily be doubled or tripled to serve a larger crowd.

Ingredients:

2 tablespoons olive oil 1 large onion, diced 3 cloves garlic, minced 1 (14.5 ounce) can diced tomatoes, undrained 4 cups fish broth or water 1 bay leaf 1 teaspoon dried thyme leaves ½ teaspoon salt ¼ teaspoon ground black pepper 1 (15 ounce) can kidney beans, rinsed and drained 1 (15 ounce) can corn, drained 2 cups cooked whitefish, such as cod, pollock, or haddock, flaked* Fresh parsley leaves for garnish Directions:

Heat the oil in a large saucepan over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Stir in the diced tomatoes with their juice, fish broth or water, bay leaf, thyme, salt, pepper and kidney beans. Bring to a simmer and cook for 10 minutes. Stir in the corn and continue cooking for 5 minutes more. Discard the bay leaf before serving. Serve hot in individual bowls, topped with flaked whitefish and garnished with fresh parsley leaves if desired.

Rustic Fish Soup with Tomato

Rustic fish soup with tomato is a hearty, healthy and simple soup to make. The soup is packed with fresh vegetables and chunks of fish making it a complete meal.

Ingredients:

1 tbsp olive oil 1 onion, diced 2 carrots, diced 2 celery stalks, diced 1 red pepper, diced 3 cloves garlic, minced 14 oz can chopped tomatoes 1 cup vegetable stock 1 bay leaf 1 tsp dried thyme ½ tsp black pepper 8-12 oz cod fillets, cut into 2" cubes ½ cup chopped fresh parsley Instructions:

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, celery, red pepper and garlic and cook until the vegetables are soft, about 5 minutes.

2. Add the tomatoes with juice, vegetable stock, bay leaf, thyme and black pepper. Bring to a simmer and cook for 10 minutes.

3. Add the cubes of fish and cook until opaque in the center, about 5 minutes. Discard the bay leaf and stir in the fresh parsley before serving.

Gluten-free Fish Soup with Tomato

Ingredients:

1 tablespoon olive oil 1/2 onion, diced 1/2 red pepper, diced 1 teaspoon minced garlic 4 cups fish broth or clam juice 2 cups water One 14.5-ounce can diced tomatoes, undrained 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh basil 1 tablespoon chopped fresh thyme One 10-ounce package frozen sliced okra 8 ounces cooked skinless whitefish fillets, such as cod, pollock, or haddock, cut into bite-sized pieces Salt and black pepper to taste. You can also use white pepper if you like a little more heat. Instructions:

Heat the oil in a large saucepan over medium heat. Add the onion, red pepper, and garlic, and cook until the vegetables are soft, about 5 minutes. Add the broth or clam juice, water,, and tomatoes with their juice. Bring to a simmer and add the parsley, basil, thyme,, and okra. Simmer for 10 minutes. Add the fish and cook just until heated through, about 5 minutes. Season with salt and black pepper to taste.