Italian Fish Soup

A good winter time soup. My DH loves soup anytime. Recipe comes from Better Homes & gardens. Great with French bread and wine.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 8  ounces  sea bass (fresh or frozen) or 8  ounces  sole (fresh or frozen) or 8  ounces  other  fish fillets (fresh or frozen)
• 6  ounces  peeled and deveined shrimp (fresh or frozen)
• 3  cups water
• 2  medium tomatoes, peeled and cut up
• 1  cup  thinly sliced carrot (2 medium)
• 1⁄2 cup  chopped celery
• 1⁄2 cup dry white wine or 1⁄2 cup water
• 1⁄3 cup  chopped onion
• 2  teaspoons chicken bouillon granules
• 1⁄2 teaspoon dried marjoram, crushed
• 1⁄2 teaspoon  finely shredded  orange rind
• 2  garlic cloves, minced
• 2  bay leaves
• 1  dash  bottled hot pepper sauce
• 1⁄4 cup tomato paste
• 4  slices  Italian bread, toasted

Directions

1. Thaw the fish fillets and shrimp, if frozen.
2. Rinse fish and shrimp; pat dry with paper towels.
3. Cut the fish into 1-inch pieces; halve the shrimp lengthwise.
4. Chill.
5. In a large saucepan combine the 3 cups water, tomatoes, carrots, celery, wine or water, onion bouillon, marjoram, orange peel, garlic, bay leaves, and hot pepper sauce.
6. Bring to boiling; reduce heat.
7. Cover and simmer for 15 to 20 minutes or until vegetables are nearly tender.
8. Stir in tomato paste.
9. Add fish and shrimp to saucepan.
10. Bring mixture just to boiling; reduce heat.
11. Cover and simmer about 5 minutes more or until fish flakes easily when tested with a fork and shrimp turn pink.
12. Discard bay leaves.
13. To serve, ladle into soup bowls.
14. Place a slice of Italian bread on each serving.
15. Serve immediately.