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 (1/2 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 1/2
pounds assorted fish fillets (such as bass, cod, haddock, ocean perch or red snapper), cut into 2-inch pieces
1 1/2
teaspoons salt
1/2
teaspoon pepper
Grated lemon peel, if desired
Preparation
Heat oil in 5- to 6-quart Dutch oven over medium heat. Cook garlic, celery, onion, parsley and bay leaf in oil 5 to 6 minutes, stirring frequently, until celery is crisp-tender.
Stir in tomatoes, broth and wine. Heat to boiling over high heat; reduce heat to medium-low. Cover and simmer 20 minutes, stirring occasionally.
Stir in fish, salt and pepper. Cover and simmer 8 to 10 minutes or until fish flakes easily with a fork. Remove bay leaf. Top soup with lemon peel.
