Basque Fish Soup - cooking recipe

Ingredients

1 large onion, chopped
1/2 c. chopped celery with leaves
1 large clove garlic, crushed
2 Tbsp. butter or margarine
1 lb. frozen fish fillets, partly thawed and cut into 1-inch chunks
2 (16 oz.) cans tomatoes, cut up
1/2 c. dry white (cooking) wine (optional)
1/2 c. minced parsley
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. thyme

Preparation

In large saucepan saute onion, celery and garlic in butter until tender.
Stir in tomatoes, wine, parsley, salt, pepper and thyme.
Cover and simmer 30 minutes.
Add fish and simmer 7 to 10 minutes, or until fish is opaque and flakes easily with fork. Makes 4 to 6 servings.
Good with crusty bread and salad of mixed greens.
You can reheat soup and add raw shrimp or more fish when soup boils.
Bring to a boil again, remove from heat and let stand 1 minute.