Italian Cioppino

1 1/2 Lb Cod

1 C Onions -- Chopped

2 Cloves Garlic -- Minced

2 Tsp Vegetable Oil -- * See Note

8 Oz Tomato Sauce

28 Oz Low Sodium Tomato, Canned -- Chopped, Undrained

1/2 C Dry White Wine -- Or Water

1 Tsp Dried Basil

1 Tsp Thyme

1 Tsp Marjoram

1 Tsp Oregano

1 Tsp Sugar

1 Bay Leaf

1/4 Tsp Pepper

4 Whole Cloves -- Optional

1 Tbsp Parsley -- Minced

Cut fish into 1/2" cubes and set aside. Saute onion and garlic in oil until tender. Add tomato sauce, tomatoes, liquid and all seasonings except parsley. Let simmer 20 - 30 min, stirring occasionally. Add fish and cook until done, about 10 min. Add parsley. This soup is a complete meal when served with a green salad and French bread.

Makes: Seven 1 C servings.

You can make the base the day before and add any favorite seafood when you want to serve the dish.

Substitutions: Chopped squid, minced clams, scallops.

This is wonderful...and very quick and easy to prepare.

Entered into MasterCook and tested for you by Reggie Dwork reggie@reggie.com