Ingredients
- 1 tablespoon butter, or more to taste
- 4 cups chicken broth
- 1 (14.5 ounce) can diced tomatoes with Italian herbs
- 1 pound tilapia fillets, or more to taste
- 1 ½ teaspoons dried Italian herbs
- salt and ground black pepper to taste
Why This Meal Is A Winner
Helpful Kitchen Tips
- Keep the broth at a low simmer to avoid overcooking the fish.
- Add herbs like dill or parsley at the end to brighten the taste.
Step 1
Melt the butter in a large pot over medium heat. Toss in the onion, celery, and carrot, and cook them gently until they’re soft, which should take about 5 minutes. Next, pour in the chicken broth, diced tomatoes, wine, and a splash of lemon juice. Bring everything to a boil.
Step 2
Once it’s bubbling, add the tilapia along with the herbs, salt, and pepper. Turn the heat down to low, cover the pot partially, and let it simmer until the fish is just starting to flake apart—this usually takes around 10 minutes.
Step 3
Carefully lift the tilapia out and set it on a plate, covering it to keep warm. Let the broth continue to simmer for another 10 to 15 minutes so it thickens up a bit. Finally, pop the fish back into the pot to warm through for a minute or two before serving.
