2 lb. deboned fish
1 sm. onion, finely chopped
1/4 tsp. garlic salt
1 tbsp. oil
1 lb. can whole tomatoes
1 (3 oz.) can tomato paste
1 bunch parsley
1/2 tsp. basil
1/2 tsp. oregano
1 bay leaf
1/2 c. chicken stock
2 stalks celery
1/4 tsp. salt
1/8 tsp. Tabasco sauce

Saute onion in oil until clear. Add everything except fish and simmer for 1-2 hours. Cube fish and add to sauce. Turn off heat and let set in sauce 10-15 minutes. Longer cooking results in a fishy taste. Remove parsley, celery, and bay leaf, if you can find them. Serve in large soup plates with sourdough bread and green salad. Serves 6.

1 serving - 4 grams of fat, 7 grams of carbohydrate.