Fish And Vegetable Stew

• 1 c. chopped onion
• 1/2 c. chopped celery
• 1 (16 oz.) can tomatoes, undrained and chopped
• 2 Tbsp. vinegar
• 1 tsp. Worcestershire sauce
• 1/2 tsp. dried whole basil
• 1/2 tsp. pepper
• 1/8 tsp. salt
• 2/3 c. water
• 1 c. sliced carrots
• 1 c. whole kernel corn
• 1 c. frozen lima beans
• 1 lb. orange roughy fillets or other lean white fish cut into bite size pieces

1. Coat a Dutch oven with cooking spray; place over medium-high heat until hot.
2. Add onions and celery; saute until tender.
3. Stir in tomatoes and next 6 ingredients, bring to a boil, and add remaining ingredients.
4. Cover, reduce heat and simmer 20 minutes, stirring occasionally.
5. Yields 7 cups.

onion, celery, tomatoes, vinegar, worcestershire sauce, basil, pepper, salt, water, carrots, whole kernel corn, frozen lima beans, orange roughy fillets

Taken from www.cookbooks.com/Recipe-Details.aspx?id=464176 (may not work)