Fish Soup

While I like creamed soups I have never been crazy about fish soup with milk -- New England style. However, I do love this version made with tomatoes. You can use fresh or frozen fish.

Fish Soup

2 medium onions, chopped

3 cloves garlic, crushed

1/4 cup olive oil

1 14.5-ounce can diced tomatoes

2 8-ounce bottle clam juice

1 cup dry white wine

4 cups water

2 teaspoons salt

1/2 teaspoon dried thyme

1/2 teaspoon fennel seed, crushed

1/2 teaspoon ground turmeric

1/8 teaspoon pepper

1 bay leaf

2 pounds assorted white fish (halibut, haddock, Pollock, red snapper, whiting, bass, cod or flounder)

Garnish: Warm French bread

Cook and stir onions and garlic in olive oil in Dutch oven over medium heat until onions are tender. Add tomatoes, clam juice, white wine, water, salt, thyme, fennel seed, turmeric, pepper and bay leaf. Heat to boiling; reduce heat. Cover and cook 5 minutes.

Cut fish into 1-inch chunks; add to tomato mixture. Heat to boiling; reduce heat. Cover and cook until fish flakes easily with fork, about 5 minutes.

Serve in warm bowls with French bread.