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Basque Fish Soup

1 lg. onion, chopped
1/2 c. chopped celery
1 lg. garlic clove, chopped
2 tbsp. butter or margarine
2 (16 oz.) cans stewed tomatoes
1/2 c. dry white wine
1/2 c. minced parsley
1 tsp. salt
1/4 tsp. pepper and thyme
1 pkg. frozen fish


Saute onion, celery, and garlic in butter. Stir in tomatoes, wine, parsley, salt, pepper, and thyme. Cover and simmer 30 minutes. Refrigerate or freezer at this time or add fish that has been cut into 1 inch chunks, simmer 7 to 10 minutes or until fish flakes easily with a fork. Excellent on a cold night with crusty bread. Also try substituting 1 (12 ounce) bag of frozen shrimp. Serves 4 to 6.


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