Summer at the Sea-side Soup

There's nothing better than a day at the beach, except perhaps, many days at the beach! And at day's end, a simple, satisfying supper. Here's one that works at cottage, cabin or campsite as it does at home. On the way back from the beach, stop at a farmstand for late summer vegetables, fresh from the garden (or pick them from yours), combine with the day's catch of white meat fish to make a fast and hearty, healthy meal.

• 1 lb ocean perch, sole, etc.
• 5 cups water
• 1 leek, sliced thin
• 3 young carrots, sliced thin
• 2 small white turnips, peeled and sliced thin
• 2 stalks celery, sliced thin
• 4 cloves garlic, minced
• 1/4 cup Italian parsely, coarsely chopped
• 1/3 cup fresh cut corn
• 1/3 cup fresh green beans, cut into 1" lengths
• 2 tsp vegetarian chicken broth mix
• salt and freshly ground pepper to taste

Cook all together except garlic and parsely. When vegetables are almost done, add garlic and parsely. Cook the vegetables for another minute and serve immediately. Beware of overcooking.

Serve with couscous, bread, or homemade tortillas. The latter can be made in the morning, and reheated just before serving.