Fisherman’S Soup

• 1 tablespoon butter
• 1 medium onion finely chopped
• 1 green bell pepper medium, chopped
• 1/2 teaspoon caraway seed McCormick GourmetTM Organic, crushed
• 32 ounces chicken stock Kitchen Basics(R) Original
• 2 cans diced tomatoes 14 1/2 ounces each, drained
• 1 pound red potatoes cut into 1/2-inch cubes
• 1 tablespoon paprika McCormick GourmetTM, Hot Hungarian
• 1 1/2 teaspoons sea salt McCormick GourmetTM Sicilian
• 2 bay leaves McCormick GourmetTM Organic, Turkish
• 1 pound white fish fillets firm, such as catfish, cut into 1-inch pieces
• 1 pound large shrimp peeled and deveined

1. Melt butter in large saucepan or Dutch oven on medium heat. Add onion, bell pepper and caraway seed; cook and stir 5 minutes or until tender. Add chicken stock, tomatoes, potatoes, paprika, sea salt and bay leaves. Bring to boil. Reduce heat to medium-low; simmer 20 minutes.
2. Stir in fish and shrimp. Simmer 5 minutes or just until shrimp are pink. Remove bay leaves before serving. Ladle into soup bowls.

butter, onion, green bell pepper, chicken, tomatoes, red potatoes, paprika, salt, bay leaves, white fish, shrimp

Taken from www.yummly.com/recipe/Fishermans-Soup-2488832 (may not work)