Italian Fish Stew

• 1 Tbsp. oil
• 1/2 c. sliced onions
• 3/4 c. minced green pepper
• 1 clove
• pepper to taste
• 1 lb. can stewed tomatoes, cut up
• 1 clove garlic, crushed
• 1/4 tsp. each: basil and thyme
• 1/2 piece bay leaf
• 3/4 c. celery, sliced in crescents
• 1 c. tomato juice
• 1 lb. fish fillets (chunk 1 x 1/2 x 1/2-inch)

1. Heat oil in 2-quart pot.
2. Add onion, pepper, celery, garlic, herbs, clove and pepper.
3. Stir-fry on medium heat 3 minutes until onion softens.
4. Add tomato juice and tomatoes and bring to simmer. Put fish chunks in layer on top.
5. Cover and simmer 5 minutes.
6. Stir in fish chunks in layer on top.
7. Cover and simmer 5 minutes.
8. Stir in fish chunks, cover and remove from heat.
9. Let stand for 5 minutes longer.
10. Makes 6 cups; serves 4 to 6. Serve with Italian bread and a salad.
11. Fish should be haddock, cod or whitefish.

oil, onions, green pepper, clove, pepper, tomatoes, clove garlic, basil, bay leaf, celery, tomato juice, fish

Taken from www.cookbooks.com/Recipe-Details.aspx?id=843177 (may not work)