1lbwhite fish fillets - can be cod, halibut, flounder, haddock, sea bass, sole, and tilapia.
Instructions
In a large pot over medium-high heat, add a bit of cooking oil, 1 yellow chopped onion and 3 minced garlic cloves. Cook until onion becomes translucent, about 1-2 minutes.
Add in 2 cups vegetable broth (or water), 24 oz canned diced tomatoes with juices, 1 cup chopped celery, 1 Tbsp Italian seasoning, ½ tsp salt and ½ tsp black pepper. Mix together, then let simmer for 5 minutes.
Add 1 lb of white fish fillets whole to the pot. Cook until the fish turns opaque (5 minutes for fresh, 10 minutes for frozen). Most of the fish will naturally break apart during this process. Use the tip of a spatula to break apart the rest. Once fish is cooked and broken apart, scoop into bowls and serve.
Recipe Notes:
Frozen cod fillets can be added straight to the pot. No need to thaw or chop them beforehand. As the soup cooks the fish will break apart naturally.
Cod can be substituted for any white fish including pollock, bass, haddock, tilapia and halibut.
Use canned diced tomatoes and their juices to save time and effort.
Taste the soup and add more salt and pepper if needed.
Serve with sandwiches, wraps, grilled cheese, or garlic bread.