Pam's Poached Fish Soup

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

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
• 1 pound tilapia fillets, or more to taste

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.