Recipe Name Ceilidh Kettle Fish Soup Submitted by Sheila E. Cassels Recipe Description Comes from Cape Breton Island, Canada Quantity 0 Quantity Unit Prep Time (minutes) 10 Cook Time (minutes) 20 Ready In (minutes) 30

Ingredients Amount Measure Ingredient 2 tablespoons oil, canola 1/2 cup, chopped Onion, chopped 1/2 cup, diced celery 2 cups (8 fl oz) water 1 can (29 oz) (401 x 411) Tomato canned, puree 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 cup, chopped green pepper, finely chopped 1/2 cup, whole Mushrooms 16 ounces cod 1/4 cup Catsup, low sodium 1/4 teaspoon Worcestershire sauce Steps Sequence Step 1 Heat oil in large saucepan. 2 Saute onion and celery until tender. 3 Add boiling water, can of whole peeled tomatoes with puree, salt, pepper and bring to boil. Cover and simmer 5 minutes. 4 Add green pepper, mushrooms, simmer 5 minutes. 5 Add fish cut into bite size pieces (may use cod, pollock, whiting, or other fish fillets) cover and cook 10 minutes. 6 Add catsup and Worcestershire sauce. 7 Heat until hot, do not boil.