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Italian Recipes - Italian Fish and Vegetable Soup Recipe

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    Source: www.foodrecipeonline.comReport recipe

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    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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