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Heirloom Tomato-Poached Fish with Chipotle Spice


quick and easy Summer
30 mins
Serves 2

Poach fish fillets in Heirloom Tomato Soup for an easy-breezy, elegant meal. 

  • Step 1

    Heat the soup in a large skillet with a tight fitting lid over medium heat.

  • Step 2

    Season the fish (or hearts of palm) with salt and pepper and place in the soup. Cover the skillet and cook until the fish is opaque and just cooked through, 4 to 6 minutes (slightly longer for a thicker piece of fish, like halibut).

  • Step 3

    To serve, divide fish and soup among two bowls. Top with fresh herbs like cilantro or parsley and avocado. Serve with tortillas, rice or quinoa if you like.

Ingredient list

  • 24 oz
    lb mild-flavored, firm-fleshed fish like cod or halibut (or make it vegan with hearts of palm)
  • 1
    Tomato Bliss
  • Salt and pepper
  • Cilantro or parsley and avocado, for garnish, optional