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 1/2

pounds assorted fish fillets (such as bass, cod, haddock, ocean perch or red snapper), cut into 2-inch pieces

1 1/2

teaspoons salt

1/2

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.