Bachelors take note: hearty tomato fish soup that’s quick and easy to make.
Original recipe makes 4 servings
Ingredients
1 (14.5 ounce) can diced tomatoes
3 stalks celery, chopped
1 teaspoon dried oregano
1 teaspoon dried basil
salt and pepper to taste
1/2 pound frozen cod fillets
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COOK
30 mins
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READY IN
30 mins
Directions
- In a medium sized stock pot place undrained tomatoes, celery, oregano, basil, salt and pepper. Bring to a boil over medium heat.
- Place frozen fish filets in pot. Reduce heat and cook for 10 to 15 minutes. Cook until mixture is heated through and fish is opaque and flaky. Thin with a little water if desired.
Nutrition
Calories: 73 kcal
Carbohydrates: 4.5 g
Cholesterol: 24 mg
Fat: 0.5 g
Fiber: 1.5 g
Protein: 11.2 g
Sodium: 284 mg