BASQUE FISH SOUP
1 lg. onion, chopped (1 c.)
1/2 c. chopped celery with leaves
1 lg. clove garlic, crushed
2 tbsp. butter or margarine
2 cans (16 oz. each) tomatoes cut up
1/2 c. dry white wine
1/2 c. minced parsley
1 tsp. salt
1/4 tsp. each pepper and thyme
1 pkg. (lb.) frozen fish fillets,
thawed or part and cut 1 inch
chunks.
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. At this point,
refrigerate or freeze, if desired.
Or add fish
and simmer 7 to 10 minutes or until
fish is opaque and flakes easily
with
fork. Makes 4 to 6 servings or 1
package frozen raw shrimp (12
ounces)
may be used instead of fish.