Fish and Tomato Soup

1 tablespoon olive or vegetable oil
1 teaspoon finely chopped garlic
2 medium stalks celery, coarsely chopped (1 cup)
1 medium onion, coarsely chopped (1/2 cup)
1 tablespoon chopped fresh parsley
1 dried bay leaf
2 cans (28 ounces each) Italian-style plum tomatoes, undrained
2 cans (14 ounces each) vegetable or chicken broth
1 cup dry white wine or vegetable broth
1 ½ pounds assorted fish fillets (such as bass, cod, haddock, ocean perch or red snapper), cut into 2-inch pieces
1 ½ teaspoons salt
½ teaspoon pepper Grated lemon peel, if desired


1 Heat oil in 5- to 6-quart Dutch oven over medium heat. Cook garlic, celery, onion, parsley and bay leaf in oil 5 to 6 minutes, stirring frequently, until celery is crisp-tender. 2 Stir in tomatoes, broth and wine. Heat to boiling over high heat; reduce heat to medium-low. Cover and simmer 20 minutes, stirring occasionally. 3 Stir in fish, salt and pepper. Cover and simmer 8 to 10 minutes or until fish flakes easily with a fork. Remove bay leaf. Top soup with lemon peel.

On photo: WL-992663 BOWL 8″ | 20 CM 41 OZ | 1200 ML
Photo by:andychef
Recipe by: