This is an easy soup to make and it freezes well. I make a batch of this every other week and I have meals for days!
Ingredients
2 tbsp (30 ml) olive oil
1 onion, chopped
4 cloves of garlic, chopped
2 stalks celery, chopped
2 carrots, peeled and chopped
1 red pepper, chopped
2 cans (796 ml each can) diced tomatoes
400 ml (1 & 3/4 cups) tomato sauce
2 potatoes, peeled and chopped
1/2 tsp powdered oregano
4 fresh basil leaves
2 pounds (900 grams) your favorite fish (I use a mix of tilapia and haddock)
1 cup (250 ml) white wine (or broth)
Salt and pepper to taste
Directions
- In a large pot over medium heat, heat the olive oil. Add the onion, garlic, celery, carrots and red pepper. Cover and sauté over low heat for about 15 minutes. Stir often.
- Add the tomatoes, tomato sauce and potatoes. Bring to a simmer for 5 minutes, stirring often.
- Add the oregano and basil. Cover and simmer for 30 minutes, stirring occasionally.
- Add the fish and wine, cover and simmer for 45 minutes, stirring occasionally.
- Season with salt and/or pepper. Blend if desired and serve.
Notes
- This recipe makes a lot of soup and it freezes well.
- You can substitute the wine for either chicken broth or vegetable broth.
