Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 2 teaspoons | Olive oil |
| 1 cup | Onions; thinly slices |
| 1 cup | Green pepper; thinly sliced |
| ½ cup | Carrot; thinly sliced |
| ½ cup | Celery; thinly sliced |
| 1 clove | Garlic; minced |
| 1½ cup | Tomatoes;(canned),crushed |
| 1 cup | Tomato sauce |
| 1 cup | Water |
| 1⅓ cup | White wine |
| 2 packs | Chicken broth* |
| 1 each | Bay leaf |
| ½ teaspoon | Oregano |
| ¼ teaspoon | Salt |
| ¼ teaspoon | Pepper |
| ⅛ teaspoon | Red pepper (or hot sauce) |
| 15 ounces | Fish fillets |
| \N 1 | serving=212 calories. |
In 3½ or 4 qt. saucepan heat oil; add onions, green pepper, carrot, celery, and garlic and saute, stirring frequently, until vegetables are tender, about 2 minutes. Add remaining ingredients except fish and bring to a boil. Reduce heat and let simmer until flavors are blended, about 20 minutes; stir in fish and cook until fish flakes easily when tested with fork, 7-10 minutes. Remove bay leaf before serving.