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Tomato Soup with Fish

Make this classic salad from Patty Harrigan Mills (page 52) really sing by sprinkling it with Cheryl Smith's Spiced Nuts.

  • 3 26-oz. cans crushed tomatoes
  • 61/2 Cups water
  • 3-4 carrots, peeled and chopped into small pieces
  • 3-4 stalks celery, chopped into small pieces
  • 4 TB. olive oil
  • 1 large sweet onion, minced
  • 1/2 head green cabbage, chopped
  • 1/2-1 tsp. KOSHER-STYLE FLAKE SALT, to taste
  • 1/4-1/2 tsp. PENZEYS FRESHLY GROUND PEPPER, to taste
  • 11/2 lbs. white fish (tilapia or cod filets work nicely)
  • 1/4-1 tsp. CRUSHED RED PEPPER FLAKES, optional (or 1-2 tsp. of your favorite hot sauce)
  • 1/2 Cup cream, optional

In a large stockpot, combine the tomatoes, water (61/2 cups is about 2 tomato-cans worth), carrots and celery and bring to a simmer. In a separate pot, heat the olive oil over medium heat. Add the cabbage and onion and cook until browned and soft. Don't rush this step as it provides a lot of flavor to the soup--20 minutes, stirring frequently, is about right. SALT and PEPPER the cabbage and onions while cooking. When the carrots are almost cooked, drop the whole fish filets into the soup. As the fish cooks, break up the pieces that aren't coming apart. When the fish is broken and mixed through, add the cabbage and onions into the simmering soup. Add the SUNNY SPAIN. Taste and add any more salt and pepper, your favorite heat (CRUSHED RED PEPPER FLAKES or hot sauce or BOTH) and cream if you like and serve with a nice dark piece of bread with real butter. Enjoy!

Prep. time: 15 minutes
Cooking time: 30 minutes
Serves: 18

Nutritional Information:
Servings 18; Serving Size 1 cup (308g); Calories 120; Calories from fat 35; Total fat 4g; Cholesterol 15mg; Sodium 250mg; Carbohydrate 14g; Dietary Fiber 4g; Sugars 2g; Protein 10g.

Kosher Style Flake Salt 1 lb. bag
Penzeys Freshly Ground Pepper 2.4oz 1/2 cup jar
Sunny Spain Seasoning 1.2 oz. 1/4 cup jar
Crushed Red Peppers California .5 oz. 1/4 cup jar

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