Seaweed Soup Recipe - Fish Soup with Tomato

Ingredients

1 pound white fish fillets 1 teaspoon salt, plus more to taste 1/2 teaspoon black pepper, plus more to taste 1 tablespoon olive oil 1 onion, chopped 3 cloves garlic, minced 1 (14.5 ounce) can diced tomatoes, undrained 4 cups vegetable broth 2 bay leaves 1 sprig fresh thyme or 1/4 teaspoon dried thyme 3 tablespoons chopped fresh parsley 2 tablespoons chopped fresh basil 2 tablespoons chopped fresh oregano 6 ounces canned seaweed, such as wakame or dulse, drained and chopped

Instructions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Sprinkle fish with salt and pepper. Heat olive oil in a large ovenproof pot over medium-high heat. Add fish and onion; cook until fish is browned on both sides and the onion is translucent. Add garlic; cook for an additional minute. Pour the tomatoes into the pot, then deglaze the pot by pouring the vegetable broth over the top and scraping any browned bits off of the bottom of the pot with a wooden spoon. Stir in bay leaves, thyme, parsley, basil, oregano, and seaweed. 3. Bake in the preheated oven for 15 minutes, or until fish flakes easily with a fork. Discard bay leaves and thyme before serving.

Spicy Thai Fish Soup with Tomato

This spicy Thai fish soup with tomato is easy to make and perfect for a healthy weeknight meal.

You'll need: - 1 lb. white fish fillets (such as cod, tilapia, or catfish) - 1 onion, chopped - 2 cloves garlic, minced - 1 red chili pepper, seeded and chopped - 1 can (14 oz.) diced tomatoes - 1/2 cup chicken broth - 2 tablespoons soy sauce - 1 tablespoon rice vinegar - 1 tablespoon honey - 2 teaspoons curry powder - 1 teaspoon ground ginger - 1/4 teaspoon salt -Fresh cilantro, for garnish 1. In a large pot or Dutch oven, heat a splash of oil over medium heat. Add the onion, garlic, and chili pepper and cook until softened, about 5 minutes. 2. Add the fish fillets and cook until opaque throughout, about 5 minutes. 3. Add the tomatoes, chicken broth, soy sauce, rice vinegar, honey, curry powder, ground ginger and salt. Bring to a simmer and cook until the fish is cooked through, about 10 minutes.

1. Serve in individual bowls, garnished with fresh cilantro if desired.

Portuguese Fish Soup with Tomato

This Portuguese fish soup with tomato is a wonderfully flavorful and hearty dish that is perfect for a winter meal. The soup is made with diced tomatoes, onions, garlic, potatoes, carrots, green bell pepper, white fish, and red kidney beans. It is flavored with cumin, smoked paprika, and bay leaves, and it is garnished with fresh parsley.

This soup is very easy to make. You simply start by sautéing the onions and garlic in olive oil until softened. Then you add the potatoes, carrots, green bell pepper, and whitefish and cook for a few minutes more. Next, add the diced tomatoes, broth or water, cumin, smoked paprika, and bay leaves and bring to a boil. Reduce the heat to low and simmer for about 30 minutes. Then add the red kidney beans and cook for another 10 minutes. Season with salt and pepper to taste.

To serve, ladle the soup into bowls and top with fresh parsley. Enjoy!

Simple Fish Soup with Tomato

Ingredients:

2 cups vegetable broth 1 can (14.5 ounces) diced tomatoes, undrained 1/2 teaspoon dried basil leaves 1/4 teaspoon black pepper 1/4 teaspoon onion powder 1/4 teaspoon garlic powder 3 tablespoons chopped fresh parsley 1 tablespoon olive oil or butter 2 cups sliced fresh mushrooms 3 cups hot cooked pasta shells or other small pasta shapes 4 to 6 lemon wedges Directions: In a large saucepan, bring the broth to a boil. Add the tomatoes, basil, pepper, onion powder and garlic powder. Return to a boil. Reduce the heat to low and simmer for 10 minutes. In a small skillet, heat the olive oil or butter over medium-high heat. Add the mushrooms and cook for 5 minutes or until tender. Stir the mushroom mixture into the tomato mixture. Cook for 5 minutes more. Serve with the pasta, lemon wedges and parsley.

Creamy Fish Soup with Tomato

This creamy fish soup with tomato is hearty, healthy and delicious! It's a great meal for a cold winter day.

Ingredients:

1 tablespoon olive oil

1 onion, chopped

3 cloves garlic, minced

1 1/2 cups fish stock or broth

1 (14.5 ounce) can diced tomatoes, undrained

1/2 teaspoon dried thyme leaves

1/4 teaspoon salt

1/4 teaspoon black pepper

1 1/2 cups water selage or 2 (6 ounce) cans of salmon, drained and flaked see note for dairy-free version ...................................................

Instructions:

Heat the oil in a large saucepan over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.   Add the fish stock or broth, tomatoes with their juice, thyme, salt and black pepper. Bring to a simmer and cook for 10 minutes.     Stir in the water and bring to a simmer again. Add the flaked salmon or cod and cook until heated through, about 3 minutes.    Ladle into bowls and serve hot. Enjoy!