Bouillabaisse - Budget bouillabaisse

• 1 medium onion
• 1 small stalk celery, chopped
• 1 tbsp (15 ml). vegetable oil
• 1 can (28 oz) whole tomatoes
• 1 tbsp (15 ml). snipped parsley
• 1/2 tsp (2 ml) lemon juice
• 1/4 tsp (1 ml) salt
• 1/4 tsp (1 ml). dried thyme leaves
• 1/8 tsp (1 ml). dried oregano leaves
• 1/8 tsp (1 ml) fennel seed
• 1 clove garlic, finely chopped
• 1 small bay leaf
• dash of cayenne red pepper
• 2 cans condensed chicken broth
• 1/2 cup (125 ml) water
• 2 tbsp (30 ml). cornstarch
• 1 lb (.5 kg). frozen cod, partially thawed and cut into 1-inch pieces

1. Cook and stir onion and celery in oil in 3 qt.
2. saucepan over medium heat until onion is tender and celery is crisp-tender, about 4 minutes.
3. Stir in tomatoes with liquid, parsley, lemon juice, salt, thyme, oregano, fennel seed, garlic, bayleaf and red pepper.
4. Heat to boiling; reduce heat.
5. Simmer uncovered 15 minutes.
6. Stir in broth.
7. Mix water and cornstarch; stir into broth mixture.
8. Cook, stirring constantly, until mixture thickens and boils.
9. Stir in cod.
10. Simmer uncovered until cod flakes easily with fork, about 10 minutes.
11. Sprinkle with salt and pepper if desired.

onion, stalk celery, vegetable oil, tomatoes, parsley, lemon juice, salt, thyme, oregano, clove garlic, bay leaf, cayenne red pepper, chicken broth, water, cornstarch, frozen cod

Taken from online-cookbook.com/goto/cook/rpage/000471 (may not work)