1. Prepare all ingredients as listed. (Slice the garlic, dice the potatoes & carrots, slice mushrooms if needed, etc.) Heat oil & butter in stock pot. Add onion, carrots, potatoes, and mushrooms. 2. Season with salt & pepper to taste. Add a couple of dashes of soy sauce. Let cook until semi-tender. Add more butter & oil, then sprinkle in a couple of tablespoons of flour. Add more or less depending on how thick you like your soup. Let cook for a couple of minutes to remove the raw flour taste. 3. Add the entire can of crushed tomatoes along with the stock and the juice. Bring to a boil, then reduce to a simmer. 4. While that is simmering, heat a large pan. Add butter and oil and let butter melt. Salt and pepper the fish and lay seasoned side down in the hot pan. 5. Salt and pepper the other side of the fish. Let sear on the first side and flip, doing the same to the other side. 6. If desired, you may hit the fish with a splash of lemon or lime juice at the end. 7. Once fish is done, remove to plate. Deglaze pan with lemon juice and dump into the soup. Let flavors simmer together for a couple more minutes. 8. When ready to serve, place a couple of pieces of the fish in the bottom of your soup bowl. Spoon or ladle soup over the fish and serve with crusty bread. Enjoy! ---------------------------------------------------------------------------
Nutrition
Ingredients
