1 12 oz. can
vegetable juice cocktail
1/2 cup medium shell macaroni
2 Tbsp grated parmesan cheese
1 Tbsp dried minced onion
1 Tbsp instant chicken bouillon granules
1/2 Tsp dried oregano, crushed
1/4 Tsp dried basil, crushed
Dash garlic powder
1 cup frozen mixed vegetables
12 Ounces skinless cod, croaker, grouper or red snapper
In large saucepan, combine 3 Cups water, vegetable juice cocktail, parmesan
cheese, onion, bouillon granules, oregano, basil and garlic powder. Bring to
boiling, then reduce heat. Cover and simmer for 15-minutes.
Add frozen vegetables; return to boiling, then reduce heat. Cover and simmer
about 15-minutes more or till macaroni and vegetables are tender.
Meanwhile, measure thickness of the fish. Cut fish into 1-inch pieces. Carefully
add the fish to the soup mixture. Return just to boiling, then reduce heat.
Cover and simmer gently till fish is done (allow about 2-minutes per 1/2-inch
thickness of fish).
Ladle into bowls and sprinkle with shredded cheddar cheese if desired