Really Easy Chowder

          

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

  • COOK

    30 mins

  • READY IN

    30 mins

Directions

  1. In a medium sized stock pot place undrained tomatoes, celery, oregano, basil, salt and pepper. Bring to a boil over medium heat.
  2. 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

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