Ingredients
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8 ounces sole (fresh or frozen) or 8 ounces other fish fillets (fresh or frozen)
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6 ounces peeled and deveined shrimp (fresh or frozen)
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3 cups water
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2 medium tomatoes, peeled and cut up
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1/2 cup chopped celery
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1/2 cup dry white wine or 1/2 cup water
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1/3 cup chopped onion
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1/2 teaspoon dried marjoram, crushed
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1/2 teaspoon finely shredded orange rind
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2 garlic cloves, minced
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2 bay leaves
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1 dash bottled hot pepper sauce
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1/4 cup tomato paste
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4 slices Italian bread, toasted
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1 cup thinly sliced carrot (2 medium)
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2 teaspoons chicken bouillon granules
Instructions
- Thaw the fish fillets and shrimp, if frozen.
- Rinse fish and shrimp; pat dry with paper towels.
- Cut the fish into 1-inch pieces; halve the shrimp lengthwise.
- Chill.
- In a large saucepan combine the 3 cups water, tomatoes, carrots, celery, wine or water, onion bouillon, marjoram, orange peel, garlic, bay leaves, and hot pepper sauce.
- Bring to boiling; reduce heat.
- Cover and simmer for 15 to 20 minutes or until vegetables are nearly tender.
- Stir in tomato paste.
- Add fish and shrimp to saucepan.
- Bring mixture just to boiling; reduce heat.
- Cover and simmer about 5 minutes more or until fish flakes easily when tested with a fork and shrimp turn pink.
- Discard bay leaves.
- To serve, ladle into soup bowls.
- Place a slice of Italian bread on each serving.
- Serve immediately.