This richly flavored, but simple, fisherman's soup recipe is filled with tilapia (or other white fish), shrimp and a spicy tomato broth. Considering the depth of flavor, it is surprisingly healthy and low-fat. 238 calories and 1 Weight Watchers Freestyle SP

This fisherman's soup recipe brings back some very good memories. When I was about 11 years old, my dad and I loaded up the car, Canadian singer Anne Murray's silky voice cued up in the cassette player (I'm really dating myself here, aren't I?), and headed off to the interior of British Columbia to catch some fish.

We spent most days put-putting along in a rented speed boat, cruising the lakes as we set our hooks with live bait or shiny spinners (I always called dibs on the pink one). As hard as my dad tried to teach me the nuances of fishing, I insisted on sticking to my rather unorthodox method of attracting the iridescent lake trout.

Pretty darn proud of my catch.

The funny thing was that it worked. On every loop around the lake, I caught one or two fish while my dad's hook remained virtually untouched.

You want to know the secret, don't you? This is it. Step one: Stand at the stern of the boat, hands cupped around your mouth. Step two: As loudly as you can, using your best 11-year old girl voice, yell, "Here fishy, fishy, fishy" over and over again. Step three: Hold onto your fishing rod...tightly. You call and they will come.

I'm sure the other fisherman absolutely loved us. "Gosh darn city folks!"

At the end of the day, we had some good-looking trout on our hands and limited pantry supplies. The order of the day was simply prepared fish, allowing the freshness to shine through. This fisherman's soup recipe reminds me of those meals. The simplicity of the ingredient list complements the flavor of the tilapia and shrimp beautifully.

The fisherman's soup recipe:

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.

Other tilapia, or other white fish, recipes:

Baked Tilapia with Arugula Walnut Pesto & Toasted Breadcrumbs
Fish Tacos with Creamy Green Chile & Cilantro Sauce

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Fisherman’s Soup Recipe with Tilapia, Shrimp, Tomatoes & Capers

This richly flavored, but simple, fisherman’s soup recipe is filled with tilapia (or other white fish), shrimp and a spicy tomato broth.

4.80 from 59 votes

Print Pin Rate

Course: Entrees, Soups

Cuisine: American

Keyword: Clean Eating, Gluten Free, Healthy Dinner Recipes, Seafood Recipes

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: Servings

Calories: 238.1kcal

Author: Dara Michalski | Cookin' Canuck

Ingredients

1 tablespoons olive oil
1 medium onion chopped
3 cloves garlic minced
1 red bell pepper seeded & diced
1 large carrot diced
½ teaspoon dried oregano
⅛ - ¼ teaspoon dried crushed chile flakes
½ cup chopped flat-leaf parsley
½ cup dry white wine
1 28 ounce can petite diced tomatoes (juices included)
¾ cup vegetable broth
½ teaspoon kosher salt
1 ¼ pounds firm white fish such as tilapia, cut into 1-inch pieces
½ pound medium shrimp shelled
2 tablespoon capers
Salt & 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

Weight Watchers Points: 1 (Blue - Freestyle SmartPoint), 3 (Green), 1 (Purple)

Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the Sparks nutrition calculator and Weight Watchers points are calculated using the Recipe Builder on their site. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.

Nutrition

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Comments

4.80 from 59 votes (28 ratings without comment)

The fisherman's soup recipe: