Basque Fish Soup

• 1 medium onion, chopped
• 1/2 cup chopped celery, with leaves
• 1 large garlic clove, minced
• 2 tablespoons butter
• 2 (14 1/2 ounce) cans diced tomatoes, undrained
• 1/2 cup dry white wine
• 1/2 cup minced fresh parsley
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1/4 teaspoon thyme
• 1 lb frozen fish fillet, thawed, cut into chunks (can use any combo of fish or shrimp or scallops)

1. In a large saucepan, saute onions, celery and garlic in butter until tender, about 7 minutes.
2. Stir in tomatoes, wine, parsley, salt, pepper and thyme. Cover and simmer 30 minutes.
3. After the 30 minute simmer you can refrigerate or freeze the tomato mixture, if desired and continue as directed below**.
4. Add the fish and simmer 7-10 minutes or until the fish is opaque and flakes easily.
5. **reheat tomato mixture by covering and simmering for about 10 minutes or until hot. Continue as directed in step #4.

onion, celery, garlic, butter, tomatoes, white wine, parsley, salt, fresh ground black pepper, thyme, fish fillet

Taken from www.food.com/recipe/basque-fish-soup-284365 (may not work)