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Cut into bite-sized pieces onion, celery, potatoes, carrots, broccoli and green pepper. Add a small amount of oil to a heavy skillet or Dutch oven. Heat and then add vegetables. Cook over medium heat. In the meantime, cut the fish into bite-sized portions. About 10 minutes before the vegetables are done (cooked, but crispy), add the fish and 2 or 3 ripe tomatoes. Stir to distribute the juice of the tomatoes as they simmer down and “stew” the ingredients. Season with garlic powder or cloves, salt, pepper and soy sauce. When the vegetables are cooked, but firm, and the fish done, serve alone or with rice.
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