Ingredients Jump to Instructions ↓

  1. 12 ounces fresh or frozen sea bass, haddock, or cod fillets

  2. 2 14-ounce cans chicken broth

  3. 1 14 1/2-ounce can diced tomatoes, un-drained

  4. 1 1/2 cups packaged shredded cabbage with carrot (coleslaw mix)

  5. 1 small zucchini, chopped (about 1 cup)

  6. 1 stalk celery, chopped

  7. 1 small onion, chopped

  8. 1/4 cup dry white wine or water

  9. 2 teaspoons snipped fresh rosemary

  10. 2 bay leaves

  11. 2 cloves garlic, minced

Instructions Jump to Ingredients ↑

  1. Method : Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut into 1-inch pieces; set aside. In a large saucepan combine chicken broth, un-drained tomatoes, coleslaw mix, zucchini, celery, onion, wine, rosemary, bay leaves, and garlic. Bring to boiling; reduce heat. Cover and simmer about 10 minutes or until vegetables are crisp-tender. Add fish. Return to boiling; reduce heat. Simmer, uncovered, about 5 minutes more or just until fish flakes easily when tested with a fork. Discard bay leaves.


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