Italian Fish Soup

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A good winter time soup. My dh loves soup anytime. Recipe comes from better homes & gardens. Great with french bread and wine.

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Steps

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Thaw the fish fillets and shrimp , if frozen.

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Rinse fish and shrimp.

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Pat dry with paper towels.

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Cut the fish into 1-inch pieces.

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Halve the shrimp lengthwise.

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Chill.

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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.

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Bring to boiling.

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Reduce heat.

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Cover and simmer for 15 to 20 minutes or until vegetables are nearly tender.

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Stir in tomato paste.

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Add fish and shrimp to saucepan.

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Bring mixture just to boiling.

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Reduce heat.

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Cover and simmer about 5 minutes more or until fish flakes easily when tested with a fork and shrimp turn pink.

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Discard bay leaves.

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To serve , ladle into soup bowls.

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Place a slice of italian bread on each serving.

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Serve immediately.

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Ingredients

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sea bass, shrimp, water, tomatoes, carrot, celery, dry white wine, onion, chicken bouillon granules, dried marjoram, orange rind, garlic cloves, bay leaves, bottled hot pepper sauce, tomato paste, italian bread