Fish Soup

INGREDIENTS:

• 1 lb white fish fillets

• 1 onion, diced

• 2 garlic cloves, minced

• 2 celery stalks, chopped

• 2 carrots, chopped

• 4 cups fish broth

• 1 cup diced tomatoes

• 1 tablespoon tomato paste

• 2 bay leaves

• 1/4 teaspoon dried thyme

• Salt and pepper, to taste

• 2 tablespoons olive oil

DIRECTIONS: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent. Add the minced garlic, chopped celery, and chopped carrots to the pot. Sauté for another 3 minutes until the vegetables start to soften. Add the fish broth, diced tomatoes, tomato paste, bay leaves, and dried thyme to the pot. Bring to a boil and then reduce heat to a simmer. Simmer for 20 minutes until the vegetables are tender. Add the bite-sized fish pieces to the pot and simmer for another 5-7 minutes. Season with salt and pepper to taste.