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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  Place the halibut or cod into a shallow bowl. 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, transfer fish and soup to a large shallow bowl or divide among four bowls. Top with fresh herbs like cilantro or parsley and avocado. Serve with tortillas, toast or rice, if you like.


Ingredient list

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