FISH AND TOMATO SOUP
Serve your family tender pieces of fish simmering in a mildly flavored tomato soup. You'll reel in rave reviews!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 8
Number Of Ingredients 13
Steps:
- Heat oil in 5- to 6-quart Dutch oven over medium heat. Cook garlic, celery, onion, parsley and bay leaf in oil 5 to 6 minutes, stirring frequently, until celery is crisp-tender.
- Stir in tomatoes, broth and wine. Heat to boiling over high heat; reduce heat to medium-low. Cover and simmer 20 minutes, stirring occasionally.
- Stir in fish, salt and pepper. Cover and simmer 8 to 10 minutes or until fish flakes easily with a fork. Remove bay leaf. Top soup with lemon peel.
Nutrition Facts : Calories 165, Carbohydrate 12 g, Cholesterol 45 mg, Fat 1, Fiber 3 g, Protein 18 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1300 mg
TOMATO SEAFOOD SOUP
We love this hefty soup on Sundays during football season. For a little extra zip to rally spirits, we sometimes add red pepper flakes or use jalapeno-flavored tomatoes. It's also delicious with real crab meat. -Mary Adams, Fairport, New York
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 8 servings (2 quarts).
Number Of Ingredients 16
Steps:
- In a Dutch oven, saute onion and green pepper in oil until onion is tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, spaghetti sauce, salsa, broth, wine and seasonings. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. , Add the shrimp, crab and clams. Cover and simmer for 5-7 minutes or until shrimp turn pink.
Nutrition Facts : Calories 163 calories, Fat 4g fat (1g saturated fat), Cholesterol 72mg cholesterol, Sodium 850mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 2g fiber), Protein 13g protein.
HEIRLOOM TOMATO SOUP
During the late summer months, I make this soup about once a week. Even my son, who normally does not like tomatoes, loves this soup. -Kimberly Danek Pinkson, San Anselmo, California
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 20 servings (5 quarts).
Number Of Ingredients 10
Steps:
- In a stockpot, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the tomatoes, carrot, corn, basil and salt., Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tomatoes are softened, stirring occasionally. Cool slightly., In a food processor, process soup in batches until smooth. Return all to pan and heat through. Ladle into bowls; drizzle each serving with 3/4 teaspoon cream.
Nutrition Facts : Calories 73 calories, Fat 4g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 356mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
HEIRLOOM TOMATO FISH SOUP
I discovered this combination of ingredients at Whole Foods, where you will likely have to go to find the most most important ingredients: the tomatoes, salt, and spice. It's very easy, quick, and nutritious. A winning combination.
Provided by nancysmithwp
Categories Lactose Free
Time 20m
Yield 2 cups, 1 serving(s)
Number Of Ingredients 7
Steps:
- Slice the tomatoes into quarters.
- Place fish and tomatoes in big oven-safe pot.
- Sprinkle with salt and spice. The Borsari salt is strong, so use half of what you would use for regular salt.
- Broil or bake for 10 minutes. Add any optional ingredients except leafy greens. Create your own favorite optional ingredients.
- Continue cooking until fish is done and tomatoes have turned into a mushy liquid, approximately 10 minutes.
- Add leafy greens and continue cooking for a couple of minutes until they are wilted.
Nutrition Facts : Calories 308.3, Fat 2.6, SaturatedFat 0.5, Cholesterol 155.8, Sodium 1386.7, Carbohydrate 2.3, Fiber 0.7, Sugar 1.6, Protein 65.2
HEIRLOOM TOMATO SOUP
Yummy soup made with heirloom tomatoes! A great mix between traditional tomato soup and French onion. This is great with some toasted garlic Italian bread!
Provided by Brandy Kozloski
Time 3h35m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Cut tomatoes in half and put on a baking sheet.
- Bake in the preheated oven for 25 minutes. Turn on the broiler and broil for 5 minutes. Remove from the oven.
- Put enough oil in a large pot to cover the bottom. Add 2/3 of the onion, 1/2 of the garlic, and Italian seasoning; sizzle over low heat for 10 minutes.
- Place roasted tomatoes and chicken stock in a large pot. Mix well and cook over medium heat for 30 minutes. Add crushed tomatoes, cover, and reduce heat to low; cook for 2 to 3 hours.
- Ten minutes before the soup is ready, heat 1 teaspoon oil in a skillet over medium heat; stir in remaining onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add remaining garlic and saute until fragrant, about 1 minutes. Add spinach and salt; cook until wilted, 2 to 3 minutes.
- Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Pour soup into individual ceramic bowls. Place spinach mixture and mozzarella cubes on top of each soup.
- Place soups in the preheated oven and broil until cheese is melted, 3 to 4 minutes. Serve immediately.
Nutrition Facts : Calories 229.7 calories, Carbohydrate 16.5 g, Cholesterol 24.4 mg, Fat 13.7 g, Fiber 4.5 g, Protein 13.3 g, SaturatedFat 5.1 g, Sodium 595.2 mg, Sugar 5.9 g
STRIPED BASS WITH HEIRLOOM TOMATO SCAMPI
Provided by Sam Talbot
Categories Fish Tomato High Fiber Low/No Sugar Dinner Healthy Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 18
Steps:
- To cook the bass:
- Preheat the oven to 350°F.
- In a large ovenproof nonstick skillet, heat the olive oil over medium-high heat. Season the fish liberally with salt and pepper and sprinkle with the lemon zest and juice. Once the oil begins to shimmer, place the fillets skin-side-down in the pan and let them cook, without moving them, until the skin is crisp and golden brown, 45 seconds to 1 minute. Give a light push to loosen the skin from the pan. Add the thyme sprigs to the pan. Transfer the pan to the oven and bake until the fish flakes easily with a fork, 6 to 8 minutes. Remove fish from the oven and transfer to paper towels.
- To make the scampi:
- In a large skillet, heat the garlic oil over medium-high heat. Add the garlic, shallots, and fennel seeds and cook, stirring frequently, until the shallots are translucent, about 2 minutes. Add the celery and capers and cook until the celery has softened, about 2 minutes. Add the wine to the pan and cook until it is reduced by half, about 1 minute. Add the vinegar, lemon zest and juice, tomatoes, and basil and cook for 1 to 2 minutes to incorporate the flavors and heat the tomatoes through.
- Serve the bass fillets topped with the tomato scampi.
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