Tomato Shrimp Soup
|Thinly sliced onion||1⁄2 Cup (8 tbs)|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Garlic clove||1 Medium, minced|
|Vegetable juice||3 Cup (48 tbs)|
|Bay leaf||1 Small|
|Medium shrimp||3⁄4 Pound, shelled and deveined|
|Flounder/Other whitefish fillets||1⁄2 Pound, cut into 2-inch pieces|
|Toasted fully baked french style bread slices||4 , toasted|
In 2-quart saucepan over medium heat, in hot butter, cook onion, green pepper and garlic until vegetables are tender.
Stir in vegetable juice and bay leaf.
Heat to boiling.
Reduce heat to low; simmer, uncovered, 10 minutes.
Add shrimp and fish.
Cook until shrimp are pink and opaque and fish flakes easily with fork.
Discard bay leaf.