Cioppino Soup of Tomatoes, Parsley, and Bass: Easy Recipe

Ingredients:

• 1 lb bass fillets, chopped into bite-sized pieces
• 1 onion, chopped
• 4 garlic cloves, minced
• 1/2 cup chopped fresh parsley
• 1 can of diced tomatoes (28 oz)
• 2 cups chicken broth
• 1/4 cup olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon crushed red pepper flakes

Instructions:

1. Heat olive oil in a large pot over medium-high heat.
2. Add chopped onions to the pot and sauté for 2-3 minutes until translucent.
3. Stir in minced garlic and sauté for 1 minute until fragrant.
4. Pour in diced tomatoes, chicken broth, salt, black pepper, and crushed red pepper flakes. Stir well.
5. Add chopped bass fillets into the pot and bring the soup to a simmer. Cook for 10-15 minutes or until the fish is cooked through.
6. Remove the pot from the heat and stir in chopped parsley.
7. Serve hot with crusty bread or crackers

Verdict:

This easy cioppino soup is a flavorful combination of tangy tomatoes, fragrant parsley, and meaty bass that will have you craving more. The recipe is very simple to prepare, making it perfect for a quick weeknight dinner.

Serving Suggestions:

This soup is delicious served with some crusty bread or crackers to soak up the rich tomato broth. You can also add other seafood like shrimp or clams for even more depth of flavor. Enjoy!