This is a really great cold weather recipe..I have written it with codfish fillets.But any white fish will work as long as it is not to delicate.never have tried it with red fleshed fish.and I don't think it would taste good with them either.but if you try it with the red flesed fish post a note on how it was..
3 strips sliced bacon,chopped
1 cup chopped onions
1 cup chopped green peppers
1 cup carrots cut into 1/2" pieces
1 cup celery cut into 1/2" pieces
1 1/2 tablespoons original worchestershire sauce
1 teaspoon salt
3/4 teaspoon basil leaves crushed
3/4 teaspoon rosemary leaves crushed
1/2 teaspoon chopped garlic
1/4 teaspoon thyme leaves crushed
1/2 cup dry white wine
3 cups chicken broth or bouillon
1 16oz can whole tomatoes crushed
1 1/2lb codfish fillets cut into 1 1/2" pieces
chopped parsley
In large sauce pot,cook bacon until crisp,add onions,green pepper,carrots,celery,worchester,salt,basil,rosemary,garlic,and thyme.saute over high heat untill vegetables are crisp tender about 5 minutes.add wine;cook and stir to deglaze pan,add chicken broth,tomatoes,and bay leaf.bring to a boil,reduce heat and simmer covered untill veggys are tender.about 15 minutes.
add fish,continue to simmer, covered untill the fish flakes easly when tested with a fork.about 5 minutes,garnish with parsley..
enjoy with a hard bread or crackers..
