Fisherman’s Soup Recipe with Tilapia, Shrimp, Tomatoes & Capers
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
6 Servings
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Calories
2381 kcal
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Course
Main Course, Soup
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Cuisine
American
Fisherman’s Soup Recipe with Tilapia, Shrimp, Tomatoes & Capers
Description
The Fisherman’s Soup recipe develops flavor by sautéing onion, garlic, red bell pepper, and carrot in olive oil until softened. Dried oregano and crushed chile flakes are then added briefly to release aromas before introducing chopped parsley and dry white wine. After simmering to meld flavors, canned diced tomatoes and vegetable broth create a flavorful base.
Tilapia is added first and cooked just until nearly done, ensuring tender, flaky fish. Shrimp is added near the end to avoid overcooking, preserving its texture. Capers are stirred in last, contributing a briny, tangy note. Salt and black pepper adjust seasoning, rounding out the broth's savory components.
This seafood soup is served hot, showcasing a blend of mild spice, fresh herbs, and seafood flavors. It can be a light meal or starter, balancing delicate seafood with the acidity of tomatoes and a subtle kick from chile flakes. The soup yields a satisfying combination of textures with firm fish pieces and plump shrimp.
Notes include Weight Watchers points, but no other storage or preparation tips, focusing on the cooking and serving of fresh soup.
Ingredients
- 1 tablespoons olive oil
- 1 onion chopped, medium
- 3 cloves garlic minced
- 1 red bell pepper seeded & diced
- 1 carrot diced, large
- ½ teaspoon oregano dried
- ⅛ - ¼ teaspoon dried crushed chile flakes
- ½ cup parsley flat-leaf, chopped
- ½ cup white wine dry
- 1 diced tomatoes juices included, 28 ounce can, petite
- ¾ cup vegetable broth
- ½ teaspoon kosher salt
- 1 ¼ pounds white fish such as tilapia, cut into 1-inch pieces, firm
- ½ pound Shrimp shelled, medium
- 2 tablespoon capers
- salt to taste
- black pepper to taste
Instructions
- Heat the olive oil in a large saucepan set over medium heat.Add the onion, garlic, red bell pepper and carrot. Cook, stirring occasionally, until the onions and peppers are tender, 7 to 8 minutes.
- Add the oregano and chile flakes, and cook for 1 minute. Add the parsley and white wine, and cook for 1 additional minute.
- Add the tomatoes and vegetable broth, and bring to a simmer.
- Add the tilapia pieces and cook, stirring occasionally, until the fish is almost cooked through, about 4 minutes.
- Add the shrimp and continue to simmer until the shrimp is barely cooked through, 2 to 3 minutes. Remove from heat, stir in capers and season to taste with salt and pepper. Serve.
Notes
- The soup contains low Weight Watchers points: 1 for Blue, 3 for Green, and 1 for Purple plans.
- Use fresh or good-quality canned tomatoes to ensure depth of flavor.
- Cook shrimp last to prevent it from becoming tough.
- Adjust seasoning after adding capers to balance saltiness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 2381 kcal
% Daily Value*
| Serving | 1.5cups | |
| Calories | 238.1kcal | 12% |
| Carbohydrates | 10.7g | 4% |
| Protein | 34.3g | 69% |
| Fat | 5.7g | 9% |
| Saturated Fat | 1.3g | 7% |
| Cholesterol | 111.7mg | 37% |
| Sodium | 570.8mg | 24% |
| Fiber | 2.6g | 10% |
| Sugar | 5.8g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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