Healthy and Delicious Fish Soup Recipe

This healthy and delicious fish soup recipe is perfect for a cold winter day. It is easy to make and only requires a few simple ingredients.

Ingredients:

1 lb. of fresh or frozen fish fillets (cod, salmon, tilapia, etc.)

1 onion, diced

3 cloves of garlic, minced

1 green bell pepper, diced

3 cups of chicken or vegetable broth

1 can of crushed tomatoes (14 oz.)

2 tablespoons of olive oil 1 teaspoon of dried thyme leaves or 1 tablespoon of fresh thyme leaves, chopped 1 teaspoon of dried basil leaves or 1 tablespoon of fresh basil leaves, chopped *Salt and pepper to taste optional toppings: shredded cheese, sour cream, chopped green onions) Instructions:

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and garlic and cook until softened. Add the bell pepper and cook for an additional 5 minutes. Add the broth and tomatoes and bring to a boil. Reduce the heat to low and add the fish fillets. Simmer for about 10 minutes or until the fish is cooked through. Season with thyme, basil, salt and pepper to taste. Serve with shredded cheese, sour cream, and chopped green onions if desired.*If using frozen fish fillets, cook for about 15 minutes or until cooked through.

A New Way to Make Fish Soup

Making a great fish soup is all about the broth. And this week, we're going to show you a new way to make it that's sure to impress your friends and family.

But before we get started, let's go over some of the basics. Fish soup is made by simmering fish in water with vegetables until the fish is cooked through and the flavors have melded together. The end result is a delicious, hearty soup that's perfect for a cold winter day.

Now, let's take a look at the new way to make fish soup. The first step is to brown the fish in a large pot or Dutch oven. You can use any type of fish you like, but we recommend using something firm like cod or haddock.

Once the fish is browned, add the vegetables. We recommend using carrots, celery, onion, and potatoes. But feel free to get creative and use whatever vegetables you have on hand.

Next, add some salt and pepper to taste. Then pour in enough water to cover the vegetables. Bring the soup to a simmer and cook until the vegetables are tender.

Finally, remove the soup from heat and serve with some fresh bread for dunking. Enjoy!

Best Fish Soup Recipe Ever!

This amazing fish soup recipe is perfect for a winter day! It is filling, warming and absolutely delicious!

Ingredients:

1 lb. Fish Fillets (Any Kind) 3 Potatoes 1 Onion 2 Carrots 1 Bay Leaf 1 Clove Garlic, Minced Salt and Pepper, to Taste 2 quarts Fish or Vegetable Stock 2 tablespoons Olive Oil or Butter 1 tablespoon Chopped Parsley Leaves Instructions: 1) In a large pot or Dutch oven, heat olive oil or butter over medium heat. Add the potatoes, onion and carrots. Sauté for 5 minutes, until vegetables are tender. Add the fish fillets, bay leaf, garlic, salt and pepper. Pour in the stock. Bring to a boil over high heat. Reduce heat to medium-low and simmer for 10 minutes, until fish is cooked through. Discard the bay leaf. Taste and adjust seasoning as necessary. 2) Ladle soup into bowls and top with chopped parsley leaves if desired. Serve hot. Enjoy!

How to Make Easy Fish Soup

Ingredients:

• 1 pound fish fillets
• 2 cups vegetable broth
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 carrot, peeled and sliced
• 1 celery stalk, sliced
• 1 bay leaf
• fresh parsley leaves
• salt and pepper to taste Instructions:

Cut the fish into bite-sized pieces. In a large pot or Dutch oven, heat the vegetable broth over medium heat. Add the onion, garlic, carrot, celery, and bay leaf. Simmer for 10 minutes. Add the fish and simmer for 5 minutes more, or until the fish is cooked through. Remove the bay leaf. Season with salt and pepper to taste. Serve in soup bowls, garnished with fresh parsley leaves. Enjoy!

Perfect Fall Soup: Fish Soup!

Ingredients: 1 lb. cod fillets, cut into cubes 1 onion, chopped 2 carrots, peeled and chopped 3 cups chicken stock 2 tablespoons olive oil 1 tablespoon butter 3 cloves garlic, minced 1 teaspoon dried thyme 1 bay leaf 1/2 cup white wine 1/2 cup half-and-half or milk salt and pepper to taste Instructions:

In a large pot or Dutch oven, heat the oil and butter over medium heat until melted. Add the onion and carrots and cook until soft, about 5 minutes. Add the garlic, thyme, bay leaf, white wine, and fish cubes. Bring to a boil, then reduce the heat to low and simmer for 10 minutes.

Remove from heat and let cool slightly. Remove the bay leaf and discard. Puree the soup in batches in a blender or food processor until smooth. Return to the pot and warm over medium heat until hot. Stir in the half-and-half or milk until warmed through. Season with salt and pepper to taste. Serve hot.