Fish Soup

What You'll Need

1 green pepper, chopped
1 red pepper, chopped
1 cup carrots, chopped
2 cups onion, chopped
2 cups celery, chopped
4 medium potatoes, cubed
2 tsp garlic, minced
8 oz clam juice
1 cup white wine
1 cup water
2 (28oz) cans chopped tomatoes
½ tsp basil
½ tsp oregano
½ tsp pepper
Salt to taste
2 tbsp olive oil
3 tbsp fresh parsley
2 lb fresh white fish fillets, broken into big chunks


In a large pot, heat the oil. Add chopped peppers, celery, onion, garlic and carrots and cook for about 15 minutes. Add the potatoes, clam juice, water and stir. Then add basil, oregano, pepper and parsley and bring to a quick boil. Lower temperature to medium and simmer the soup until the potatoes are beginning to soften. Add the cans of tomatoes and simmer for a further 30 minutes. Add the fish chunks for the last 3 minutes. Adjust seasoning.