Fish and Cabbage Soup

2 quarts Chicken broth

3 cups baby carrots whole

1 bulb garlic, peeled and whole

1/4 head green cabbage, shredded

1/4 head purple cabbage, shredded

2 lbs Fish, firm fleshed (Salmon, Cod, Flounder, Tilapia)

Bring the broth to a heavy steam without boiling.  Add the baby carrots and garlic; cook for 20 minutes.  Add the cabage and fish which has been sliced into bite sized pieces.  Cover, lower heat and cook for 10 minutes.  Serves 6 easily with leftovers for lunch!