1 pound skinless cod fillets

1/2 cup sliced celery

1/4 cup chopped onion

2 tablespoons butter or margarine

4 cups vegetable or chicken broth

1 small zucchini sliced 1/2 inch thick

1 cup coarsely chopped cabbage

1 medium carrot, thinly sliced

3-4 small fresh white mushrooms, chopped

1/4 teaspoon dried basil, crushed

1/4 teaspoon dried thyme, crushed

1/4 teaspoon pepper

1/8 teaspoon dried rosemary, crushed

lemon wedges, optional

In a large saucepan melt the butter or margarine and cook the celery and onion until tender.

Stir in vegetable (or chicken) broth, sliced zucchini, chopped cabbage, sliced carrot, mushrooms, basil, thyme, pepper, and rosemary. Bring mixture to a boil, then reduce heat. Cover and simmer for 5-8 minutes or until vegetables are nearly tender.

Meanwhile measure thickness of fish. Cut fish into 1-inch pieces. Carefully add the fish to broth mixture. Return to just boiling, then reduce heat. Cover and simmer gently until fish is done. (Allow about 2 minutes per 1/2-inch of fish thickness.)

Serve in individual bowls. Squeeze lemon slices over soup if desired.

Notebook...

This is a great recipe to get creative with. Add corn, beans, yellow squash, tomatoes... whatever is in season and available.

Let me know if you come up with a particularly good combination.

About the broth: I've found the best flavor for this dish comes from a 50/50 mixture of chicken and vegetable broths.

Try serving this dish with a crusty white bread and Swiss or Jarlsburg cheese.