Mediterranean Fish Soup

Seafood, zucchini, fennel, leek and tomato.  There you have the recipe.  Enjoy!
1 leek, trimmed, cleaned and diced
1 fennel bulb, trimmed and diced
2 cloves garlic, peeled and minced
1 can petite diced tomatoes, drained well, liquid reserved
2 medium potatoes, peeled and cubed
1 quart favorite chicken broth (or fish or veggie)
1 medium large zucchini, sliced in half moons

3/4 lb white fish fillet, I used 2 small tilapia fillets, cut into 1-inch pieces
12 shrimp, peeled and cut in half

Sauté the leek and fennel in a large soup pot in a dash of olive oil over medium heat.

Cook 8-10 minutes until the veggies begin to soften and become fragrant. Turn up the heat a bit and add the drained diced tomatoes.

Cook another 10 minutes, adding oil if necessary - you want the tomatoes to sizzle and brown in oil - NOT boil in water. This will produce the best flavor. Add the garlic and cook another 2-3 minutes.

Now turn the heat to high and add the potatoes and the broth.

Bring just to a boil, then stir and reduce to a simmer. Cook until the potatoes are just tender to the tip of a knife.

Meanwhile, sauté the zucchini in a wide skillet in a dash of olive oil. Brown the edges and the remove from the heat.

When the potatoes are just tender, add the fish and shrimp to the soup along with the zucchini. Bring just to a gentle boil to heat seafood through, and remove from heat. Stir gently and serve in wide soup bowls.

Serves 4.