1/4 cup olive oil
1 large onion, diced
4 garlic cloves, chopped
6 celery stalks, finely chopped
1 green bell pepper, diced
1 yellow bell pepper, diced
3 cups shredded green cabbage
3 medium zucchini, diced
2 teaspoons salt
1 teaspoon pepper
2 14 ounce cans of fire roasted diced tomatoes
1/2 cup white wine (can substitute with 2 tablespoons of wine vinegar)
2 tablespoons tomato paste
6 cups of water or vegetable broth
1 large bunch cilantro, chopped (can substitute with basil, parsley or Italian dried herbs)
1 to 2 tablespoons harissa, to taste
2 lemons, juiced separately
2 1/2 pounds cod, or any other flaky white fish, cut into square chunks
In a large pot, warm the olive oil over medium heat.
Add onion and sauté for 3-5 minutes until translucent.
Add garlic, celery, bell pepper, zucchini, cabbage and sauté for five more minutes.
Add the salt and pepper, canned tomatoes and the tomato paste and sauté for 3 more minutes. Add juice of one lemon and wine and sauté for two more minutes. Add liquid and simmer for 20 minutes.
Add cilantro and harissa stir well, then add the fish. Cover tightly and simmer for five minutes remove from heat and after 10 minutes, add juice from second lemon.
Notes: I did not include potatoes and carrots. They add wonderful flavor to the soup, so feel free to include them when you make the soup. I simply didn’t have any