Cape Cod Wharf Soup

Ahhh! Summer on Cape Cod! There's nothing like it...and now you can re-create it anytime.

1 medium-sized onion, diced
3 to 4 celery stalks, diced
2 medium-sized green bell peppers, diced
1/2 cup (1 stick) butter
2 medium-sized potatoes, peeled and diced
5 cup canned tomatoes, broken up, undrained (about 3 14-1/2-ounce cans)
6 cup chicken broth
1/2 teaspoon salt
1/2 teaspoon black pepper
1 1/2 pound fish, cut into 1-inch pieces (cod, haddock, flounder, or any other white-fleshed fish)

In a soup pot over medium heat, sauté the onion, celery, and green pepper in the butter until tender. Add the potatoes, tomatoes, and chicken broth.
Bring to a boil, then reduce the heat and simmer for 20 minutes.
Add the remaining ingredients and cook for 10 minutes more.

Makes about 12 cups.

If you're like me and you like a thicker style of soup, stir in 1/2 cup of instant mashed potatoes when you add the fish.