Italian Fish Soup - cooking recipe

Ingredients

8 8 ounces sole (fresh or frozen) or 8 ounces other fish fillets (fresh or frozen)
6 ounces peeled and deveined shrimp (fresh or frozen)
3 cups water
2 medium tomatoes, peeled and cut up
1 cup thinly sliced carrot (2 medium)
1/2 cup chopped celery
1/2 cup dry white wine or 1/2 cup water
1/3 cup chopped onion
2 teaspoons chicken bouillon granules
1/2 teaspoon dried marjoram, crushed
1/2 teaspoon finely shredded orange rind
2 garlic cloves, minced
2 bay leaves
1 dash bottled hot pepper sauce
1/4 cup tomato paste
4 slices Italian bread, toasted

Preparation

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.