Cioppino

• 1 lb. firm white fleshed fish
• 1 chopped onion
• garlic
• 8 oz. can tomato sauce
• 28 oz. tomatoes, chopped
• 3/4 c. white wine
• 1/2 tsp. each: thyme, marjoram, oregano
• sprinkle of powdered bay leaves
• sprinkle of white pepper
• 1 Tbsp. chopped parsley
• 1 whitefish fillet (4 oz.)
• 1/8 tsp. thyme
• 2 spears broccoli
• 1 Tbsp. butter or margarine
• 1 Tbsp. white wine

1. For each serving fold a 12 x 16-inch sheet of aluminum foil lengthwise in half. Rum some of the butter on half of the foil. Top with a fish fillet and sprinkle fish with thyme.
2. Add broccoli spears, remaining butter and the wine.
3. Fold foil to cover ingredients. Seal edges tightly.
4. Place on baking sheet and bake at 425u0b0 about 15 minutes or until fish flakes easily with a fork.

firm white fleshed fish, onion, garlic, tomato sauce, tomatoes, white wine, thyme, bay leaves, white pepper, parsley, whitefish fillet, thyme, broccoli, butter, white wine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=792159 (may not work)