Description
A simple and quick taste of the sea — even for those who are land-bound.
Ingredients
Scale
- 2 c broth (fish, chicken, or vegetable)
- 1 c white wine
- 1 can diced tomatoes
- 1 pint cherry or grape tomatoes, quartered
- 4 cloves roasted garlic (or 1–2 cloves fresh minced garlic)
- 1 Tbsp dried parsley
- 1 tsp basil
- 1/2 tsp ground oregano
- 8 ounces cream cheese, cut into pieces
- 1 pint half & half (or 1/2 c heavy cream and 1 1/2 c milk)
- 2 Tbsp olive oil
- 2–4 tilapia filets (depending on size), thawed
- 1/2 package shrimp (20–25 shrimp), thawed and tails removed
- Salt and pepper
Instructions
- Simmer broth, wine, tomatoes, garlic, and spices together for 8-10 minutes.
- Fry peppered tilapia filets in olive oil until they flake easily – 2-3 minutes per side. Remove from pan and set aside, keeping fish warm.
- Lower temperature under broth, then add cream cheese and half & half.
- Gently heat so the cheese melts, but do not allow it to boil.
- Quickly sauté thawed shrimp in the same pan tilapia was in.
- Add fish and shrimp to soup. Serve immediately.
