Pam's Fish Soup Featuring Poached Fish

Step 1

Start by melting the butter in a large pot over medium heat. Toss in the chopped onion, celery, and carrot, and sauté everything until the veggies are soft and fragrant, about 5 minutes. Next, pour in the chicken broth, canned tomatoes, wine, and a splash of lemon juice. Bring the mixture up to a boil. Carefully add the tilapia pieces along with your herbs, and season with salt and pepper. Turn the heat down to low, partially cover the pot, and let it simmer gently until the fish is just starting to flake, which should take around 10 minutes. Using a slotted spoon, transfer the fish to a plate and cover it to keep warm. Let the soup continue to simmer, uncovered, until it thickens slightly—this usually takes 10 to 15 minutes. Finally, add the fish back into the pot, give everything a gentle stir, and warm it through for a minute or two before serving.