4 tsp. olive oil
2 cloves garlic, minced
1 (1 lb.) can tomatoes, chopped (with juice)
1 tsp. basil, crumbled
1/2 tsp. oregano, crumbled
Pinch cayenne pepper
1/2 c. dry white wine or chicken broth
3 c. water
1/2 lb. white fish fillets, cut into
bite-size pieces
2 tbsp. parsley, minced

In large saucepan, heat olive oil over medium heat; add garlic, tomatoes, basil, oregano, cayenne pepper and wine. Cook, uncovered, for 10 minutes. Add water, cover and bring to a simmer. Mix in fish and cook, uncovered, for 5 minutes longer. Serve and sprinkle with parsley.

1 lb. fish, (Cod, etc.) cut into small pieces
½ cup tomato paste
6 strips fried bacon, crumbled
1 onion, chopped
½ cup chopped celery
1 each, small green and red pepper, diced and seeded
2 firm ripe tomatoes, seeded and diced
8 cups water
Salt and pepper
Optional: can of diced cooked white potatoes

In a pan, sauté peppers, celery, and onion until tender. Add hot water. Add the remaining ingredients and simmer for about 1 hour.