1 lb. sole, cod, haddock, perch, or any other fish, fresh or frozen
3 tbsp. butter
3 med. tomatoes, each cut into 8 wedges
2 med. onions, coarsely chopped
1 green or red bell pepper, sliced lengthwise
1 c. dry white wine or water
1 tsp. salt
1 tsp. dried thyme leaves
1 tsp. paprika
1 c. whipping cream
Fresh lemon juice to taste

1. Cut fish into 1-inch cubes. Set aside.

2. Heat butter in large heavy soup pan. Add the tomatoes, onions and green pepper. Cover and simmer 5 minutes over medium to low heat.

3. Add fish, wine or water, salt, and thyme. Simmer 10 minutes.

4. Stir in the paprika and whipping cream. Heat to boiling. Taste. Add fresh lemon juice.