Bouillabaisse

• 2 lb. haddock fillets, in bite-size pieces
• 2 Tbsp. oil or bacon fat
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 large stalk celery, diced coarsely
• 2 large potatoes, in small cubes
• 1 (28 oz.) can whole tomatoes or 2 lb. fresh tomatoes, quartered, plus 1 c. tomato juice
• 1 c. string beans (optional)
• 1 tsp. basil
• 2 bay leaves
• 2 tsp. salt
• 1/2 tsp. pepper
• 2 or more c. water (to desired consistency)

1. Heat oil in pot. Add onion and garlic; saute lightly. Add fish, celery, potatoes, tomatoes, basil, bay leaves, salt, pepper and 2 cups water. Bring to a boil, then reduce heat and simmer gently 20 to 30 minutes until vegetables are just done. Add string beans, if desired, during last 10 minutes of cooking time. Remove bay leaves. Garnish with fresh parsley. Add additional water if necessary. Good left over, flavor improves. Makes 2 quarts. Serve with crusty hard rolls or dark bread.

haddock, oil, onion, garlic, stalk celery, potatoes, tomatoes, string beans, basil, bay leaves, salt, pepper, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=981302 (may not work)