12 oz. fresh or frozen fish fillets, such as cod or pike
8 oz. fresh or frozen cleaned & deveined shrimp
2 c. chicken broth
1 c. sliced fresh mushrooms
1 lg. carrot, sliced
1 med. onion, chopped
1 clove garlic, minced
1/2 tsp. dried marjoram, crushed
1 bay leaf
1/4 tsp. salt
Dash of pepper
1 (15 oz.) can tomato sauce
2 lg. tomatoes, peeled & chopped
2 tbsp. parsley, cut up
1/2 tsp. finely shredded lemon peel

Thaw fish and shrimp, if frozen. Cut fish into 1 inch pieces. In a large saucepan combine broth, mushrooms, carrot, onion, garlic, marjoram, bay leaf, salt and pepper. Bring to boiling; reduce heat. Cover and simmer 10 minutes or until vegetables are tender. Sir in tomato sauce, tomatoes, fish and shrimp. Return to boiling; reduce heat. Cover and simmer 2 to 3 minutes or until fish flakes easily. Discard bay leaf. Sprinkle with parsley and lemon peel. 4 servings.