Mock Bouillabaisse

• 1 c. cod fillets
• 1 lb. mahi mahi
• butter or margarine
• 1/2 c. chopped onion
• 3 medium carrots, pared and cut into 2-inch pieces
• 2 stalks celery, cut in 2-inch pieces
• 6 small potatoes, pared and cut in halves
• 2 tsp. salt
• 1 Tbsp. chopped parsley
• 1 bay leaf
• 1/8 tsp. dried thyme leaves
• 1/8 tsp. pepper
• 1/2 c. white wine
• 1 tomato (fresh or canned), chopped
• 3 Tbsp. flour

1. Wash thawed fish; drain.
2. Cut into 2-inch pieces; set aside. In 2 tablespoons butter, saute onion until limp.
3. Add carrots, celery, potatoes, salt, parsley, bay leaf, thyme, pepper and 2 cups water.
4. Bring to a boil; reduce heat and simmer for 15 minutes.
5. Add fish and wine.
6. Continue cooking, covered, about 10 minutes, or just until fish flakes easily with fork and vegetables are tender.
7. Add tomato and cook for about 3 minutes longer. Remove fish and vegetables to heated serving bowl.
8. Save broth.

cod fillets, mahi mahi, butter, onion, carrots, stalks celery, potatoes, salt, parsley, bay leaf, thyme, pepper, white wine, tomato, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1043751 (may not work)