3 tbsp. butter
2 ribs celery, diced
1 lg. onion, chopped
6 c. chicken broth
5 lg. potatoes, cubed
Salt and pepper to taste
1 (10 oz.) pkg. frozen peas and carrots
1 (10 oz.) pkg. frozen French cut green beans
1 (15 oz.) can stewed tomatoes, broken up, undrained
1 1/4 lbs. whitefish or cod fillets, cut into 1-inch cubes
Dairy sour cream and dill sprigs for garnish

Melt butter in large deep saucepot. Add celery and onion and cook until onion is clear. Add chicken broth, potatoes, salt and pepper. Bring to a boil. Reduce heat, cover and cook over low heat 20 minutes.

Add frozen vegetables, undrained tomatoes and fish. Cook, covered, about 8 minutes or until vegetables are cooked and fish flakes easily. Ladle into bowls and garnish with dollops of sour cream and dill sprigs. 4 large servings.