Top Chef's Ultimate Fish Soup Recipe with Tomato

Ingredients:

-1 lbs. of any white-fleshed fish, cleaned and cut into 1" cubes -1/2 an onion, finely chopped -1 carrot, peeled and finely chopped -1 stalk of celery, finely chopped -1/2 a leek, white part only, finely chopped -3 cloves of garlic, minced -1 (14.5 oz) can diced tomatoes -4 cups of fish or vegetable stock -2 tablespoons of olive oil -Salt and pepper to taste -1/4 cup of fresh parsley leaves, chopped

Instructions:

1. In a large pot or Dutch oven, heat the olive oil over medium heat until hot. Add the onion, carrot, celery, leek and garlic, and cook until softened, about 5 minutes.
2. Add the fish cubes and cook until opaque throughout, about 5 minutes more.
3. Add the tomatoes and stock and bring to a simmer. Cook until the vegetables are very tender and the fish is cooked through, about 15 minutes.
4. Season with salt and pepper to taste. Ladle into bowls and top with fresh parsley leaves if desired. Serve hot!

The Best Fish Soup Recipe with Tomato

Ingredients: 1 kg fish (any kind) 3 large onions 3 cloves of garlic 1 tin tomatoes 1 tablespoon olive oil Salt and pepper to taste Water as needed 2 bay leaves Parsley to garnish

The best fish soup recipe is with tomato. It's easy to make, and it's so delicious that your family will love it. This recipe calls for 1 kg of any type of fish, 3 large onions, 3 cloves of garlic, 1 tin of chopped tomatoes, 1 tablespoon of olive oil, salt and pepper to taste, water as needed, and 2 bay leaves. Start by peeling and chopping the onions. Peel and chop the garlic cloves. In a large pot or saucepan, heat up the olive oil over medium heat. Add the onions and garlic, and cook until softened. Add the fish, tomatoes, water (enough to cover the fish), salt, pepper, and bay leaves. Bring to a boil, then reduce heat and simmer for about 30 minutes or until the fish is cooked through. Discard the bay leaves before serving. Garnish with parsley if desired. Enjoy!

Easy Fish Soup with Tomato

Ingredients: 2 tablespoons olive oil, divided 1 large onion, diced 3 cloves garlic, minced 1 (14.5 ounce) can diced tomatoes, undrained 4 cups chicken broth 1 teaspoon dried basil leaves 1/2 teaspoon salt 1/4 teaspoon black pepper 4 cups water 1 1/2 pounds tilapia fillets, cut into bite-sized pieces* Fresh basil leaves (optional) Parmesan cheese shavings (optional)

Instructions: Heat 1 tablespoon olive oil in a large stockpot over medium heat. Add onion and garlic, and cook until tender. Stir in diced tomatoes and chicken broth. Season with basil, salt, and black pepper. Bring to a boil, then reduce heat to low and simmer for 10 minutes. In a separate pot or Dutch oven, heat remaining 1 tablespoon olive oil over medium heat. Add tilapia and cook until fish is cooked through and flakes easily with fork. Add cooked fish and water to the soup pot. Simmer for 5 more minutes before serving. Garnish with fresh basil leaves and Parmesan cheese shavings if desired. Enjoy!

Healthy Fish Soup with Tomato

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 red bell pepper, diced
• 8 cups chicken or fish stock
• 2 (14.5 ounce) cans diced tomatoes, undrained
• 3 tablespoons tomato paste
• 1 tablespoon dried basil leaves
• 1 tablespoon dried thyme leaves
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 pounds skinless, boneless cod fillets, cut into bite size pieces
• 2 cups frozen corn kernels
• ¾ cup shredded Parmesan cheese

Instructions:

1) Heat olive oil in a large saucepan over medium heat. Add onion, garlic, carrot, celery and bell pepper. Cook until vegetables are soft, about 5 minutes.

2) Add stock, tomatoes with juice, tomato paste, basil, thyme and salt and black pepper to the pan. Bring soup to a boil.

3) Reduce heat to low and simmer for 10 minutes.

4) Add cod to soup and simmer until cooked through, about 5 minutes. 5) Stir in corn and cook for 2 minutes. 6) Serve soup with Parmesan cheese sprinkled on top.

Delicious Fish Soup with Tomato

Ingredients:

-2 tablespoons of olive oil -1 onion, finely chopped -1 carrot, finely chopped -1 celery stalk, finely chopped -4 cloves of garlic, minced -2 bay leaves -8 cups of fish or vegetable stock -1.5 pounds of fresh cod fillets, cut into 1-inch cubes -1 28-ounce can of diced tomatoes, undrained -1/2 cup of fresh flat leaf parsley leaves, chopped -Kosher or sea salt and freshly ground black pepper to taste

Directions:

# In a large pot or Dutch oven over medium heat, heat the olive oil until hot. Add the onion, carrot, celery, garlic, and bay leaves. Sauté for about 10 minutes, or until the vegetables are soft.

# Add the stock and bring to a boil. Reduce the heat to low and simmer for about 30 minutes.

# Add the cod cubes and tomatoes with their juice. Simmer for about 10 minutes more, or until the cod is cooked through. Discard the bay leaves. Season with salt and pepper to taste. Ladle into bowls and serve hot.