Hearty Vegetable Seafood Chowder - cooking recipe

Ingredients

1 Tbsp. olive oil
1 c. chopped onion
2 cloves garlic, minced
1/2 c. red and green pepper, chopped fine
1 lb. cod, haddock or other whitefish
1 (28 oz.) can tomatoes
6 oz. tomato sauce
1 (10 oz.) box frozen mixed vegetables (corn, green beans, peas and carrots)
1 bay leaf
1 tsp. dried parsley or 2 fresh
4 oz. frozen shrimp (optional)
salt and pepper to taste
8 slices French bread
1 Tbsp. olive oil
1 tsp. garlic powder

Preparation

In a 3-quart saucepan, heat oil over medium-high heat.
Add onion, garlic and peppers; saute until tender.
Remove skin and bones from fish; cut into 1-inch cubes.
Add to pan.
Reduce heat to medium and cook, stirring gently, until fish is opaque.
Add crushed tomatoes and all canning liquids, frozen mixed vegetables, bay leaf and seasonings.
(Shrimp may be added at this point, if desired.)
Reduce heat, cover pan and cook until vegetables are soft, about 10 minutes.