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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 4 |
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I just re-found this recipe while going through my Mom's old file box. She used to make this quite often when I was a child. She probably found the recipe in the newspaper. This is a quick, easy and delicious recipe using ingredients that I usually have on hand. It's also very versatile as for substituting....I didn't have fresh parsley so I used dried. I only had 1 can of diced tomatoes so I used the can of Ro-tel, which I did have on hand. Also, use any combo of fish/shellfish...tonight I made this using 2 small tilapia fillets and 1/2 lb. of bay scallops, it was a nice combo. This is a great cold weather soup....it will give you the warm fuzzies. I served it with freshly baked dinner rolls, though a crusty bread would be nice too. Ingredients:
1 medium onion, chopped |
1/2 cup chopped celery, with leaves |
1 large garlic clove, minced |
2 tablespoons butter |
2 (14 1/2 ounce) cans diced tomatoes, undrained |
1/2 cup dry white wine |
1/2 cup minced fresh parsley |
1/2 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
1/4 teaspoon thyme |
1 lb frozen fish fillet, thawed, cut into chunks (can use any combo of fish or shrimp or scallops) |
Directions:
1. In a large saucepan, saute onions, celery and garlic in butter until tender, about 7 minutes.
2. Stir in tomatoes, wine, parsley, salt, pepper and thyme. Cover and simmer 30 minutes.
3. After the 30 minute simmer you can refrigerate or freeze the tomato mixture, if desired and continue as directed below**.
4. Add the fish and simmer 7-10 minutes or until the fish is opaque and flakes easily.
5. **reheat tomato mixture by covering and simmering for about 10 minutes or until hot. Continue as directed in step #4.
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