2 lg. potatoes
1 lg. onion
2 carrots
2 stalks celery
2 (16 oz.) cans stewed tomatoes
1 (18 oz.) can tomato juice
1/2 lb. med. shrimp
1 lb. cod, scrod or halibut fillets
1/4 tsp. salt
1/4 tsp. thyme
Parsley
2 tbsp. butter

Dice potatoes and onion, slice carrots and celery and saute in butter 3 to 4 minutes. Add tomatoes and tomato juice and seasonings. Bring to boil. Reduce heat and simmer uncovered 15 minutes. Rinse fish and cut into 1 inch chunks. Shell shrimp and add to soup. Cook 10 minutes or until vegetables are done to your liking. Best when fish is not over cooked.