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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Don't wrinkle your nose at this one! The lemon and Tabasco sauce really brighten the flavor! It can be made with any combination of fish. Add potatoes for a heartier soup. Ingredients:
3 tablespoons olive oil |
1 cup onion, chopped |
1 garlic clove, minced |
2 carrots, chopped |
3 celery ribs, chopped |
2 -3 small zucchini, chopped |
1 green pepper, chopped |
1 bay leaf |
1/4 teaspoon thyme |
1 cup tomato, diced |
1 cup tomato juice (substitute for both tomato and juice) or 1 (16 ounce) can diced tomatoes (substitute for both tomato and juice) |
3 cups vegetable stock or 3 cups water |
1 dash tabasco sauce |
salt |
black pepper |
2 lemons, juice of |
1 1/2 lbs tilapia fillets, cut into bite sized pieces |
1/2 cup fresh parsley, chopped |
2 lemons, cut into wedges |
Directions:
1. Sauté the onions and garlic until the onions are translucent.
2. Add carrots and celery; sauté for about 5 minutes.
3. Add zucchini and green pepper; sauté about 5 minutes.
4. Add bay leaf, thyme, tomatoes, tomato juice and stock or water. Simmer about 20 minutes or until the veggies are tender.
5. Add hot pepper sauce, salt and black pepper.
6. Stir in the lemon juice and fish. Simmer about 5 minutes until the fish is just cooked and flakes easily with a fork.
7. ladle into bowls and top with fresh parsley. Serve with lemon wedges and more hot sauce. Wonderful with fresh, hot corn bread.
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