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Fish and Shell Stew

12 ounces fresh or frozen skinless fish fillets (cod, pike, or orange roughy)

2 (14 1/2-ounce) cans chicken broth

1 (15-ounce) can garbanzo beans or red kidney beans, rinsed and drained

1 cup loose-pack frozen mixed vegetables

3/4 cup dry medium shell macaroni or cavatelli

1 medium onion, chopped

1 teaspoon dried basil or thyme, crushed

Salt and freshly ground pepper to taste

1 (14 1/2-ounce) can Italian-style stewed tomatoes

1. Thaw fish, if frozen. Rinse fish. Cut into 1-inch pieces; set aside.
2. In a large saucepan stir together broth, beans, frozen vegetables, pasta, onion, basil or thyme, salt and pepper. Bring to boiling; reduce heat. Cover and simmer for 10 minutes.
3. Stir in undrained tomatoes and fish. Return to boiling; reduce heat. Cover and simmer for 2 to 3 minutes or until fish flakes easily with a fork.

Makes 4 servings.

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