3/4 tbsp. butter
1 c. diced carrots
1 c. potatoes
1/2 c. celery
1/3 c. chopped onions
2 c. coarsely chopped tomatoes
2 qts. chicken stock, fresh or canned
1 can clamato juice (about 8 oz.)
1 bay leaf
1 tsp. parsley flakes
1/2 tsp. salt
Fresh ground black pepper
1/2 c. plain white rice
1/2 lb. uncooked fish filet. cut in bite-sized pieces (sole, halibut, etc.)

Melt butter in large heavy pan (about 4-quart size). Add carrots, potatoes, celery and onion. Stir for several minutes, but do not brown. Add tomatoes, chicken stock, clamato juice, bay leaf and seasonings and cook about 15 minutes, covered.

Add rice and fish and cook covered additional 20 minutes until rice is tender. Remove bay leaf and adjust seasonings. Serve in soup bowls. Makes a meal with hot garlic bread.

NOTE: Best with fresh vegetables but canned or frozen can be used. Good way to use fresh tomatoes, fresh chicken stock and small pieces of frozen fish. Ingredients can be varied greatly. Reheats well.