Vegetable Cod Soup

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I don't really care for fish soups, but i like this one because the fish is mild and firm and because the broth doesn't take an overly fishy taste. You can use any mild white fish for this soup. I have used tilapia when it was on hand. I also prefer to use a low-sodium broth when it is available. From bhg.com

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Steps

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Thaw cod , if frozen.

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Cut into 1-inch pieces.

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In a large saucepan or dutch oven cook red sweet pepper and onion in margarine or butter until tender.

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Stir in vegetable broth or chicken broth , green beans , cabbage , carrot , basil , thyme , rosemary , and pepper.

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Bring to boiling.

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Reduce heat and simmer , covered , for 5 to 8 minutes or until vegetables are nearly tender.

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Add fish to saucepan.

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Return to boiling.

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Reduce heat and simmer , covered , about 5 minutes or until fish flakes easily with a fork , stirring once.

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Ingredients

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cod fish fillet, sweet red pepper, onion, margarine, vegetable broth, frozen cut green beans, cabbage, carrot, dried basil, dried thyme, dried rosemary, pepper