2 med. diced potatoes
1 (8 oz.) bottle clam juice
2 tbsp. olive oil
1 med. onion, diced
1 tsp. garlic
1/2 tsp. basil
1/4 tsp. red pepper flakes
1/2 tsp. spearmint
1 tsp. black pepper
3 stalks celery, diced
1 carrot, diced
1/4 c. white wine
26 oz. canned tomatoes, chopped
1 to 1 1/2 lb. fish fillets
1/2 to 1 tsp. salt
Dash Pernod, optional

Place potatoes in pot with clam juice and/or water to cover. Bring to boil, reduce heat and simmer until potatoes are tender. In second pot, saute onion and garlic in the olive oil. Add spices and saute 2 minutes.

Add celery, carrots, and wine. Cook all until tender. Add chopped tomatoes, Pernod, potatoes, and their liquid. Taste and add salt. Chop fish bite sized, removing bones. Add to soup. Heat through until fish is cooked. Serves 6 to 8.