Serves: 4
Total Calories: 1,299

1 cup celery sliced
1 onion medium chopped
2 cloves garlic mashed
2 tablespoons vegetable oil
1 (14 1/2-ounce) can stewed tomatoes
1 (14 1/2-ounce) can chicken broth clear
1 (10 1/2-ounce) can tomato soup condensed
2 tablespoons parsley chopped
1 teaspoon basil dried basil leaves, crushed
1/2 teaspoon rosemary dried, crushed
1/2 teaspoon thyme dried, crushed
dash red bell pepper
2 ounces vermicelli or thin spaghetti, broken in thirds
1 pound halibut steak or turbot fillets, cut in 1-inch pieces
1 (6 1/2-ounce) can clams chopped, undrained
1 (6-ounce) package frozen shrimp cooked, thawed, rinsed and drained
salt and pepper (optional)

In a 5-quart Dutch oven over medium heat, sauté celery, onion and garlic in oil for 5 minutes or until onion is limp. Stir in stewed tomatoes, chicken broth, tomato soup, parsley, basil, rosemary, thyme and red pepper. Bring to a boil stir in vermicelli or spaghetti reduce heat to low, cover and simmer for 5 minutes or until almost tender. Add halibut or turbot, cover and simmer for 7 minutes or until fish flakes easily with a fork. Stir in clams with liquid and shrimp. Heat through. Season with salt and pepper to taste.

Nutritional Facts:

Serves: 4
Total Calories: 1,299
Calories from Fat: 120

More Recipes from the Customers' Cookbook Cookbook:
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Peppy Pork Soup
Sausage Soup
Seafood Supper Stew
Shrimp Bisque
Vegetable Chowder