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Fish and Tomato Soup
Ingredients
  • 1 tablespoon olive or vegetable oil
  • 1 teaspoon finely chopped garlic
  • 2 medium stalks celery, coarsely chopped (1 cup)
  • 1 medium onion, coarsely chopped (½ 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
Steps
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