4 tbsp. vegetable oil
1 med. chopped onion
1 tsp. garlic, crushed
2 tbsp. parsley
2 cans peeled tomatoes
Chopped selected (white) fish fillets

Saute in vegetable oil, onion, and garlic until lightly brown. Add parsley (1 tablespoon) and tomatoes and simmer. Add tomatoes, season to taste. Add chopped fish fillets. Cook until fish is tender. Ladle into soup bowls; sprinkle with remaining parsley. Makes 4-6 servings.