3 tbsp. butter or vegetable oil
1 c. chopped onions
1 garlic clove, minced or pressed
2 med. carrots, chopped
2 celery stalks, chopped
2 lg. potatoes, cubed
2 sm. zucchini, chopped
1 green pepper, chopped
3 c. Vegetable Stock or water
1 bay leaf
1 1/2 tsp. fresh dill (1/2 tsp. dried)
1/2 tsp. marjoram
Salt & pepper to taste
1 1/2 lb. firm, white fish fillets, cut into bite-sized pieces
1 c. half & half or milk
Chopped fresh parsley
Lemon wedges

Saute the onions and garlic in the butter until the onions are translucent. Add the carrots, celery and potatoes and saute gently for 5 minutes. Add the zucchini, green pepper, stock and herbs; simmer until the vegetables are tender, about 15 minutes. Add the salt, pepper and cubed fish; simmer until the fish is just cooked, about 5-10 minutes. Stir in the half & half and adjust the seasonings. Garnish with parsley and lemon wedges. Serves 6-8.