Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4           cup  chopped onion
     1/4           cup  chopped celery or fennel
  2          teaspoons  bertolli extra virgin olive oil
  1                cup  dry white wine
  1                can  italian plum tomatoes with juice -- (28 ounces)
  1                     bay leaf
     1/2      teaspoon  dried oregano
                        freshly ground black pepper
  1              pound  cod -- ocean perch or
                        -- other lean white
                        -- fillet, cut into
                        -- 1-inch pieces
  12            medium  shrimp -- (about 6 ounces)
                        -- shelled and
                        -- deveined
  4                     crostini or toasted italian bread
  1         tablespoon  finely chopped italian parsley

Preparation:

Zuppa di Pesce translates as fish soup. A zuppa is usually a thick soup served over pieces of toasted bread. 1. Combine the onion, celery or fennel and olive oil in a large broad saucepan. Cook, stirring over low heat until the vegetables are tender, about 10 minutes. Add the wine and heat to boiling; boil 5 minutes. Add the tomatoes, bay leaf, oregano and pepper; stir to break up tomatoes. Cook uncovered, 5 minutes. 2. Add the fish and shrimp. Cover and cook over low heat until the fish is cooked through, about 5 minutes. Place a crostini in each bowl. Divide fish and broth evenly among the bowls. Sprinkle with parsley.

Nutritional Information:

157 Calories (kcal); 1g Total Fat; (8% calories from fat); 24g Protein; 2g Carbohydrate; 76mg Cholesterol; 91mg Sodium