| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats | Soups, Seafood | 4 | Servings | |
INGREDIENTS
| 2 | ts | Olive oil |
| 1 | c | Onions; thinly slices |
| 1 | c | Green pepper; thinly sliced |
| 1/2 | c | Carrot; thinly sliced |
| 1/2 | c | Celery; thinly sliced |
| 1 | cl | Garlic; minced |
| 1 1/2 | c | Tomatoes;(canned),crushed |
| 1 | c | Tomato sauce |
| 1 | c | Water |
| 1 1/3 | c | White wine |
| 2 | pk | Chicken broth* |
| 1 | Bay leaf | |
| 1/2 | ts | Oregano |
| 1/4 | ts | Salt |
| 1/4 | ts | Pepper |
| 1/8 | ts | Red pepper (or hot sauce) |
| 15 | oz | Fish fillets |
| 1 | serving=212 calories. |
INSTRUCTIONS
In 3 1/2 or 4 qt. saucepan heat oil; add onions, green pepper, carrot, celery, and garlic and saute, stirring frequently, until vegetables are tender, about 2 minutes. Add remaining ingredients except fish and bring to a boil. Reduce heat and let simmer until flavors are blended, about 20 minutes; stir in fish and cook until fish flakes easily when tested with fork, 7-10 minutes. Remove bay leaf before serving. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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