Mediterranean Fish Soup

Ingredients

• 6 servings basil leaves fresh shredded
• 14.5 ounces canned tomatoes diced undrained canned
• 0.3 cup chicken broth dry white swanson®
• 4 cups chicken broth organic swanson® (Regular or Certified )
• 8 ounces mussels fresh scrubbed sliced
• 2 tablespoons olive oil 
• 0.5 pound shrimp fresh frozen thawed deveined peeled
• 2 cups onion sweet chopped
• 1 pound fish fillets white firm cut into 1-inch pieces (cod, haddock or halibut)

Equipment

• pot

Directions

1. Heat the oil in a 6-quart saucepot over medium heat.
2. Add the onion and cook until it's tender.
3. Add the wine and cook for 1 minute. Stir in the broth and tomatoes and heat to a boil. Reduce the heat to low.
4. Add the mussels, fish and shrimp. Cover and cook until the mussels open, the fish flakes easily when tested with a fork and the shrimp are cooked through. Discard any mussels that do not open. Season as desired.
5. Garnish with the basil.