1
lb firm white fish fillets (such as cod, haddock, halibut or orange roughy), cut into 1-inch cubes
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Steps
1
In 3-quart saucepan or Dutch oven, melt butter over medium heat. Add onion and garlic; cook and stir 2 to 3 minutes or just until garlic begins to brown.
2
Stir in all remaining ingredients except fish. Heat to boiling. Reduce heat; cover and simmer 8 minutes.
3
Add fish; cook uncovered 5 to 7 minutes, stirring occasionally, until fish flakes easily with fork and vegetables are tender.
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For this recipe, use a firm, white fish to ensure that the pieces hold together nicely through cooking.
Garnish each serving of this beautiful soup with lemon slices and fresh herbs.
Assorted crackers and cheese go well with this soup. Leave room for a light dessert of angel food cake topped with frozen yogurt and strawberries.
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