Silver Lake Fish Soup With Seashells

• 2 large onions, peeled and chopped
• 3 to 4 garlic cloves, crushed
• 6 Tbsp. olive or vegetable oil
• 6 oz. can tomato paste
• 10 c. vegetable bouillon or 10 c. water with 8 chicken bouillon cubes
• 3 Tbsp. cooking sherry *
• 1 1/2 tsp. dried oregano
• 2 small bay leaves
• pepper to taste
• 3 Tbsp. dried parsley
• 2 lb. white fish fillets, cut in bite-size pieces
• 2 pinches dill weed
• 1 c. pasta seashells

1. Saute onions and garlic in the oil in a large kettle over low heat for 5 minutes.
2. Add tomato paste, bouillon, oregano, bay leaves, pepper, dill weed and parsley and bring to a boil.
3. Lower the heat and add fish.
4. Cook slowly on low heat, covered, until fish is just fork-tender, about 10 minutes.
5. Add the sherry and seashell pasta and cook over medium heat, uncovered, until pasta is just tender, about 10 minutes.
6. Remove from the heat.
7. Serve with crackers, Cheddar cheese and sliced cucumbers.

onions, garlic, olive, tomato paste, vegetable bouillon, cooking sherry, oregano, bay leaves, pepper, parsley, white fish, dill weed, pasta

Taken from www.cookbooks.com/Recipe-Details.aspx?id=905585 (may not work)