Here is another recipe adapted from my mothers recipe file. You can make the tomato soup anytime and add the fish right before cooking. I make the broth on the weekend and save it for a busy day, when I simply reheat the soup broth and add the fish. I have a hot meal in ten minutes. Substitute with shrimp or chopped calamari( squid) if you like. My mothers recipe suggested using 2 cans of tuna, to replace the fish, add tuna to hot soup and cook until heated through.

1 onion chopped (1 cup)
1/2 cup chopped celery
1 large clove garlic, crushed
1 large green pepper, seeded and chopped
2 tbsp olive oil
1 container (26 ounces) chopped tomatoes
½ cup dry white wine
¼ tsp pepper
¼ tsp dried oregano
1 bay leaf
1 pound fish fillet (fresh or frozen) cut into 1-inch chunks

In a large saucepan sauté onion, celery, green pepper, and garlic in olive oil until tender. Stir in tomatoes, wine, pepper, oregano and bay leaf. Add ½ cup water if the mixture looks to thick. Cover and simmer 30 minutes. At this point. Refrigerate or freeze, if desired. Or add fish and simmer 7 to 10 minutes or until fish is cooked it should be opaque and easily flakes
Makes four servings 243 calories each

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