N.W. Cioppino(Fish Stew)

• 2 tsp. olive oil
• 1 c. thinly sliced onions
• 1 c. green bell peppers
• 1/2 c. thinly sliced carrots
• 1/2 c. celery
• 1 small garlic clove minced
• 3 1/2 c. crushed canned tomatoes
• 1 c. tomato sauce
• dash of ground red pepper
• 15 oz. fish fillets
• 1 c. water
• 1/4 c. dry white wine
• 1 bay leaf
• 2 pkg. instant chicken broth
• 1/2 tsp. oregano
• 1/8 tsp. salt
• 1/8 tsp. pepper

1. Cut fish fillets into 1-inch pieces.
2. In 3 1/2 or 4-quart saucepan heat oil; add onions, green pepper, carrots, celery and garlic.
3. Saute and stir frequently until vegetables are tender, about 2 minutes.
4. Add remaining ingredients, except fish, and bring to a boil.
5. Reduce heat and let simmer until flavors are blended, about 20 minutes.
6. Stir in fish and cook until fish flakes easily when tested with fork, 7 to 10 minutes.
7. Remove bay leaf before serving.

olive oil, onions, green bell peppers, carrots, celery, garlic, tomatoes, tomato sauce, ground red pepper, fish fillets, water, white wine, bay leaf, chicken broth, oregano, salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=754053 (may not work)