Fish and Vegetable Soup

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Fish and Vegetable Soup

This one-pot, fish-based soup with vegetables is easy to prepare in a Dutch oven. It will be on the table in under an hour and requires minimal cleanup!

Ingredients

12 ounces fresh or frozen cod, haddock, or pike fillets

8 ounces round red potatoes, chopped

2 medium carrots, sliced

1 small bulb fennel, chopped

1 medium shallot, sliced

2 cloves garlic, minced

2 teaspoons olive oil

2 (14 ounce) cans reduced-sodium chicken broth

½ cup dry white wine or water

1 14.5-ounce can no-salt-added diced tomatoes, undrained

½ teaspoon snipped fresh thyme or 1/4 teaspoon dried thyme, crushed

¼ teaspoon crushed red pepper

Directions

Thaw fish, if frozen. Cut into bite-sized pieces; set aside. In a Dutch oven, cook potatoes, carrots, fennel, shallot, and garlic in hot oil for 6 to 8 minutes or until just tender. Add broth, wine, undrained tomatoes, thyme, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes. Stir in cod. Simmer, uncovered, 3 minutes more or until fish flakes when tested with a fork.

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