Cioppino Fish Soup

• 1/2 cup each chopped green and red bell peppers
• 1 clove garlic, minced
• 1/4 cup KRAFT Zesty Italian Dressing
• 1 can (14-1/2 oz.) Italian-style stewed tomatoes, undrained
• 1 can (10-1/2 oz.) fat-free reduced-sodium chicken broth
• 1 broth can of water
• 1/2 tsp. crushed red pepper
• 1 lb. frozen cod fillets, partially thawed, cut into 1-inch pieces

1. Cook and stir bell peppers and garlic in dressing in large skillet on medium heat 5 min.
2. or until peppers are crisp-tender.
3. Add tomatoes, broth, water and crushed pepper; stir.
4. Bring to boil.
5. Stir in fish; cook 5 min.
6. or until fish flakes easily with fork.

red bell peppers, clove garlic, italian dressing, italianstyle stewed tomatoes, chicken broth, broth, red pepper, cod fillets

Taken from www.kraftrecipes.com/recipes/cioppino-fish-soup-171326.aspx (may not work)