4 to 6 servings

1/2 lb. fresh or frozen firm white fish (such as cod, sole, halibut or haddock)
2 71/2-ounce can clams
2 Tbsp. vegetable oil
2 small onions, diced
2 cloves garlic, minced
2 cups water
2/3 cups dry vermouth
2 cups chicken broth salt to taste(see
FarOut Food's tip on
chicken stock)
1 tsp. dried marjoram, crushed
1/2 Tbsp. pepper
1 bay leaf
4 red potatoes, cubed
1 lg. carrot, diced
3 medium tomatoes, peeled and chopped
12 mushrooms, sliced
4 Tbsp. snipped parsley
4 Tbsp. cornstarch(optional)
roux(optional)

In a soup pot set at medium high add water, chicken broth, and bay leaf.

Then, in a sauce pan set on high heat coated with vegetable oil sauté carrots, potatoes and onions for 3 minutes. Add mushrooms, tomatoes, garlic,marjoram, pepper, and continue to cook for 1 minute. After 1 minute add dry vermouth and 1 can of clams with juice and the second can of clams strained. Sauté for 2-3 minutes.

Combine mixture with soup stock. Add whatever type of fish you have choosen along with parsley and continue heating soup until fish is not longer translucent.