2 lb. fresh or frozen fish (halibut, shrimp or scallops)
1/2 c. chopped onion
1/4 c. green pepper, chopped
3 stalks celery, sliced
3 carrots, sliced
2 (1 lb.) cans stewed tomatoes
1/8 tsp. pepper
1/4 tsp. basil
1/4 tsp. thyme
2 cloves garlic, minced
2 tbsp. oil
1 c. water
2 chicken bouillon cubes
3 tbsp. minced parsley
4 fresh mushrooms, sliced
1 zucchini, sliced

Cook onion, garlic, green pepper, celery and carrots in oil until slightly crunchy. Dissolve bouillon cubes in cup of hot water. Add along with tomatoes, green pepper, thyme, basil and parsley to the onion, celery and carrots. Cover and simmer slowly for 20 minutes.

Add fish which has been cut in bite-size pieces to the soup along with the mushrooms and zucchini. Cover and simmer 10 minutes more. Delicious supper served with French bread. 6-8 servings.