Italian Soups and Salads Recipes - Italian Fish and Vegetable Soup

Ingredients

• 12 ounces fresh or frozen sea bass, haddock, or cod fillets

• 2 14-ounce cans chicken broth

• 1 14 1/2-ounce can diced tomatoes, un-drained

• 1 1/2 cups packaged shredded cabbage with carrot (coleslaw mix)

• 1 small zucchini, chopped (about 1 cup)

• 1 stalk celery, chopped

• 1 small onion, chopped

• 1/4 cup dry white wine or water

• 2 teaspoons snipped fresh rosemary

• 2 bay leaves

• 2 cloves garlic, minced

---

Method:

1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut into 1-inch pieces; set aside.

2. In a large saucepan combine chicken broth, un-drained tomatoes, coleslaw mix, zucchini, celery, onion, wine, rosemary, bay leaves, and garlic. Bring to boiling; reduce heat. Cover and simmer about 10 minutes or until vegetables are crisp-tender.

3. Add fish. Return to boiling; reduce heat. Simmer, uncovered, about 5 minutes more or just until fish flakes easily when tested with a fork. Discard bay leaves.