Now here’s a great recipe for a working person! You can put it together very quickly and it tastes great.
Cindy’s Fish Soup
1 tablespoon olive oil
1 medium onion, chopped
3-4 cloves garlic, finely chopped
1 small head fennel, tops discarded, and bulb chopped
¼ cup wine (can be white or red, whatever you have open, or you can skip this altogether)
2 teaspoons fish seasoning (I use Dean & Deluca brand. If you can’t find, you could substitute Herbs de Provence)
1 15.5 oz can diced tomatoes
2 5.5 oz can spicy V-8 juice
1 pound firm white fish such as halibut, cod, or rockfish, cut into 1” cubes
Salt and pepper to taste
Heat the olive oil in a large saucepan. Add the onion, fennel, and garlic, and sauté until soft, about 10-15 minutes. Add the wine, and continue cooking for a couple of minutes. Add the V-8, tomatoes, and fish seasoning. Bring to a boil, reduce heat to medium, and add the chopped fish. Season with salt and pepper. Cook until the fish is cooked through and the flavors have blended, about 15 minutes. Serve with slices of crusty bread that have been toasted in the oven and rubbed with a garlic clove.
Variations: If you would like a spicier soup, you can add a chopped jalapeno to the onions when sautéing, or add some red pepper flakes.

I was able to make this tonight after a ling day and we both loved it. I used about a half pound of sea bass, and a quarter pound of shrimp and bay scallops. Also, and I think this really made it great, I had a little less than a cup of left over saffron risotto, which I added before the fish. The fish cooks so quickly, so I let the broth (I added a little water, especially because of the rice) simmer for 10 minutes or so, first.
Does anybody remember why we’re not supposed to eat Chilean Sea Bass. It was the only firm white fish in my place (Southern Seafoods) and I have to say it was so buttery and rich; it really made the soup wonderful.
Thanks to Cindy Ruth for a low fat, high protein, tasty soup!