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Mediterranean Fish Soup

Ingredients:

Instructions:

1 tablespoon olive oil
1 cup chopped onions
1 clove garlic, crushed
2 plum tomatoes, cored and quartered
1 stalk celery, sliced
1 orange, grated zest
1 bay leaf
Black pepper to taste
3 cups chicken broth, low-sodium
16 ounces potatoes (4), peeled, sliced 1/2 inch thick
1 pound fresh or frozen fish, cut in 3-inch pieces

Heat oil in large soup pot over medium heat (not too high). Saute the onion until soft, about 3-4 minutes. Add the garlic, and saute another minute. Add the tomatoes, celery, orange zest, bay leaf, pepper and chicken broth. Cook until the vegetables are very soft; remove bay leaf. Puree in blender. Put broth back on stove and cook the potatoes for 7 minutes. Add the fish and cook until fish and potatoes are done, about 10 minutes. This soup may be seasoned with saffron or annatto for color.