2 lg. baking potatoes
2 (16 oz.) cans stewed tomatoes
18 oz. can tomato juice
2 carrots
1 med. onion
1/4 tsp. salt
1/4 tsp. thyme
1/2 tsp. parsley
Dash of pepper
1 lb. Scrod, Cod, or Halibut fillets
1/2 to 1 lb. med. shrimp, cooked
1 stalk celery
French Bread Baguette
Garlic
Butter

Scrub potatoes, without peeling; cut into 1/2 inch cubes. Slice carrots, onion and celery and saute in 2 teaspoons butter until onion is golden. Add tomatoes, juice, potato cubes, salt, thyme, parsley and pepper.

Bring to a boil; reduce heat and simmer uncovered for 15 minutes. Rinse fish, cut into chunks; rinse shrimp. Add to soup. Cook 10 minutes or until tender and fish is cooked.

Toast bread; spread with garlic butter. Spread soup over bread in individual serving bowls. Serve with green salad and a good white wine. Serves 4.