Rating: 4.5 stars
6 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 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.

Recipe Summary

30 mins
50 mins
20 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

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

213 calories; protein 25.8g; carbohydrates 9.8g; fat 5.1g; cholesterol 55.3mg; sodium 1449.9mg. Full Nutrition