Here is one of our favorite soups. You can use all chicken broth instead of water and wine, if you prefer. You can also easily add other vegetables, such as corn, peas and or carrots, if you like.
Robbie IN

Fisherman's Stew
Yields: About 5 1/2 cups or 4 main-dish servings

1 tablespoon olive oil
1 medium onion, chopped
1 yellow pepper, chopped
1 stalk celery, chopped
2 garlic cloves, crushed with press
1 teaspoon Cajun seasoning or to your taste
Salt to your taste
1 can (14 1/2 ounces) diced tomatoes
1 cup water
1/2 cup dry white wine or chicken broth
1/2 pound cod fillet, cut into 1-inch chunks
1/2 pound shelled and deveined medium shrimp
Crusty bread (optional)

1. In 4-quart saucepan, heat oil over medium-high heat. Add onion, pepper, and celery, and cook 8 to 10 minutes or until onion is tender and golden, stirring occasionally. Stir in garlic, Cajun seasoning, and 1/2 teaspoon salt, and cook 1 minute, stirring.

2. Add tomatoes, water, and wine; heat to boiling. Reduce heat to medium-low and simmer, covered, 10 minutes.

3. Stir in cod and shrimp. Cover and simmer 3 to 4 minutes or until cod and shrimp just turn opaque throughout, gently stirring once. Ladle stew into 4 large soup bowls and serve with bread if you like.

NUTRITIONAL INFORMATION: (per individual serving)
Calories: 190 ? Total Fat: 5 g ? Saturated Fat: 1 g ? Cholesterol: 111 mg ? Sodium: 1,000 mg
Carbohydrates: 12 g ? Fiber: 2 g ? Protein: 24 g
Robbie IN

http://www.nancyskitchen.com