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Fish and Tomato Soup
Ingredients 1 tablespoon olive or vegetable oil 1 teaspoon finely chopped garlic 2 medium stalks celery, coarsely chopped (1 cup) 1 medium onion, coarsely chopped (1/2 cup) 1 tablespoon chopped fresh parsley 1 dried bay leaf 2 cans (28 ounces each) Italian-style plum tomatoes, undrained 2 cans (14 ounces each) vegetable or chicken broth 1 cup dry white wine or vegetable broth 1 ½ pounds assorted fish fillets (such as bass, cod, haddock, ocean perch or red snapper), cut into 2-inch pieces 1 ½ teaspoons salt ½ teaspoon pepper Grated lemon peel, if desired