3 lb. whitting fish fillet
4 tbsp. olive oil
1/2 c. thinly sliced onions
1 clove garlic thin
1/2 c. celery cut small
3 tbsp. parsley
1/2 tbsp. salt and pepper
1 (14 oz.) can Italian tomatoes
1/4 tsp. oregano
1/4 tsp. sweet basil
1 tsp. sugar
2 cans water
1/2 c. grated Romano cheese

In 3 quart saucepan heat olive oil. Add sliced onions and garlic. Cook 5 minutes. Add celery stirring 2 minutes. Add tomatoes, simmer 10 minutes. Add salt and pepper and sugar. Add 2 cans water, parsley, basil, oregano, simmer 30 minutes. Then add fish, simmer 10 to 15 minutes.

Cook 1/2 cup rice in 2 cups water and 1 teaspoon salt. Cook rice until tender. Combine fish chowder with rice and Romano cheese. Serves 4.