DESCRIPTION
All the flavors of Greek Salad are used to make a light but very flavorful seafood soup.
Yield: 8 cups
Ingredients
Units
Scale
- 1 (28 oz.) can diced tomatoes
- 1 (8 oz.) bottle clam juice
- 2 cups water
- 2 Tbsp. olive oil
- 2 bell peppers
- 1/4 of a medium red onion
- 2 cloves garlic
- 1 tsp. dried oregano
- 3 tilapia fillets
- 1/4 cup sliced kalamata olives
- 1/2 cup crumbled feta cheese
- A handful fresh dill
- 1 lemon
Instructions
- Pour the diced tomatoes (with juice) into a large microwave-safe bowl along with the clam juice and the water. Put it in the microwave on high for 6 minutes.
- Meanwhile, in a large pot or Dutch oven heat the olive oil over medium heat. While it heats, chop the bell peppers. Add them to the oil. Stir and cover. Chop the red onion. Set it aside. Mince the garlic cloves. Add them to the bell peppers along with the oregano. When the diced tomatoes are finished heating, add them to the pot. Cover and increase heat to high. Heat to boiling and then reduce to a simmer.
- Add the fish fillets to the soup. Cover and cook for 3 minutes.
- Meanwhile, chop the dill and quarter the lemon.
- Use a spoon to break up the fish fillets.
- Ladle the soup into bowls and top each serving with some olives, feta, red onion, and dill. Serve lemon wedges on the side.