Hearty and delicious soup. You can poach cod, haddock, flounder, and salmon. I love to serve this on a cold winter day. For a stew-like consistency, simmer for longer. You can serve the stew over rice if desired.
Preparation Time
20 mins
Cooking Time
30 mins
Total Time
50 mins
Calories
213 Calories
Recipe Instructions
Step 1
Melt butter in a 5- to 6-quart pot over medium heat. Add onion, celery, and carrot; saute until tender, about 5 minutes. Pour in chicken broth, tomatoes, wine, and lemon juice. Bring to a boil. Add tilapia, herbs, salt, and pepper. Reduce heat, cover pot partially, and simmer until tilapia starts to flake, about 10 minutes.
Step 2
Transfer tilapia to a plate and cover to keep warm. Simmer cooking liquid until slightly thickened, 10 to 15 minutes. Return tilapia to the pot and heat through, 1 to 2 minutes.
Ingredients
⅓ cup lemon juice
salt and ground black pepper to taste
4 cups chicken broth
⅓ cup white wine
⅓ cup diced celery
⅓ cup diced onion
1 tablespoon butter, or more to taste
1 ½ teaspoons dried Italian herbs
⅓ cup diced carrot
1 (14.5 ounce) can diced tomatoes with Italian herbs
