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Pam's Poached Fish Soup

Rated as 4.75 out of 5 Stars
0

"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."
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Ingredients

50 m servings 213
Original recipe yields 4 servings

Directions

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  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.
  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.

Footnotes

  • Cook's Notes:
  • You can use olive oil or vegetable oil instead of butter.
  • You need 4 cups liquid. Use chicken broth, vegetable, or water as needed.
  • Substitute 1/4 to 1/3 chopped fresh parsley, oregano, and/or basil for the dried Italian herbs, if desired.

Nutrition Facts


Per Serving: 213 calories; 5.1 9.8 25.8 55 1450 Full nutrition

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Reviews

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I made it with cod. It was very tasty and easy to put together.

This is delicious. Made the recipe almost exactly as written. I added a yellow pepper (I like them and had one on hand). And I was a little short on lemon juice so I zested the lemon and added i...

Made it with cod and added parsnips as well as carrots.

Added red pepper flakes, cabbage and vodka instead of white wine