Step one:

3 tablespoons olive oil
4 onions, thinly sliced
4 garlic cloves, minced
1/4 cup dry sherry
3 tomatoes, chopped
3 large potatoes, cubed
2 whole cloves
2 bay leaves
1 tablespoon fresh parsley, minced
1/2 teaspoon tarragon
1/2 teaspoon fresh marjoram
1/4 teaspoon pepper
2 quarts water (8 cups)

In a 5-7 quart dutch oven, sauté onion and garlic in olive oil. Add the remaining above ingredients. Cover and simmer one hour.

Uncover and reduce liquid for two hours on a low simmer.

Step two:

1 lb. cod, halibut or pollock fillets
1 lb. boned trout or bluefish fillets
salt and pepper to taste
1/4 cup butter
1 garlic clove, minced
12 slices Italian bread
1/2 cup Parmesan cheese
1 tablespoon fresh parsley

Cut fish into large chunks. Add to stew and simmer ten minutes.

Season with salt and pepper.

In a skillet, sauté garlic in butter until soft. Add bread slices and brown on each side.

Serve stew in soup bowls and top with two slices bread and one tablespoon Parmesan cheese. Garnish with parsley.

Submitted by: CM