3 tbsp. butter or vegetable oil
1 c. chopped onions
1 garlic clove, minced or pressed
2 med. carrots
3 celery stalks, chopped
2 lg. potatoes, cubed
2 sm. zucchini, chopped
1 green pepper, chopped
1 bay leaf
Pinch of thyme
1 c. chopped tomatoes
1 c. tomato juice
3 c. vegetable stock or water
Tabasco or other hot sauce to taste
Salt & black pepper to taste
Juice of 1 lemon
1 1/2 lbs. firm white fish, cut into bite-sized pieces
At least 1/2 lb. peeled, deveined shrimp
Chopped fresh parsley
Lemon wedges

Saute the onions and garlic in the butter until the onions are translucent. Add the carrots, celery and potatoes and saute gently for 5 minutes. Add the zucchini and green pepper and saute for 5 minutes. Add the bay leaf, thyme, tomatoes, tomato juice and stock or water. Simmer 15 to 20 minutes until the vegetable are tender.

Add hot pepper sauce, salt and black pepper to taste. Stir in the lemon juice, fish and shrimp. Simmer about 5 minutes until the fish is just cooked and flakes easily with a fork but does not fall apart. Serve with chopped fresh parsley, lemon wedges and hot pepper sauce. Wonderful with warm corn bread!