Fresh Catch Soup

If you like clam chowder, wait till you taste this challenger that's ready to spin your ladle in a new direction!

5 cups water
1 can (28 ounces) crushed tomatoes
2 pounds fresh or frozen white-fleshed fish fillets, like cod, haddock, or whiting, thawed if frozen and cut into 1-inch pieces
1 package (16 ounces) frozen vegetable mix (broccoli, cauliflower, and carrots)
1 1/4 cups uncooked long-grain rice
1 bay leaf
2 teaspoons salt
1/2 teaspoon black pepper

In a 6-quart soup pot, combine all of the ingredients and mix well over high heat. Bring to a boil, then reduce the heat to low; cover and simmer for 20 to 25 minutes, or until the rice is tender.
Be sure to remove the bay leaf before serving.

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