Cod Vegetable Soup
|Sliced celery||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Fish stock/Chicken broth||3 Cup (48 tbs)|
|Zucchini||1 Small, sliced 1/2 inch thick to make 1 1/3 cups|
|Coarsely chopped cabbage||1 Cup (16 tbs)|
|Carrot||1 Medium, thinly sliced to make 1/2 cup|
|Dried basil||1⁄4 Teaspoon, crushed|
|Dried thyme||1⁄4 Teaspoon, crushed|
|Dried rosemary||1⁄8 Teaspoon, crushed|
|Skinless cod fillets/Croaker / drum fillets||1 Pound|
In a large saucepan cook the celery and onion in the butter or margarine till tender.
Stir in Fish Stock or chicken broth, zucchini, cabbage, carrot, basil, thyme, pepper, and rosemary.
Bring mixture to boiling, then reduce heat.
Cover and simmer for 5 to 8 minutes or till vegetables are nearly tender.
Meanwhile, measure thickness of fish.
Cut fish into 1-inch pieces.
Carefully add the fish to stock mixture.
Return just to boiling, then reduce heat.
Cover and simmer gently till fish is done (allow about 2 minutes per 1/2-inch thickness offish).