2 med. onions, chopped
5 cloves garlic, crushed
1/2 c. vegetable or olive oil
3 med. tomatoes, chopped
2 lg. cans peeled tomatoes
1 (8 oz.) bottle clam juice
6 sm. to med. potatoes, cut in bite size pieces
Water, enough to cover potatoes
2 lbs. any white fish fillets
2 bay leaves
2 basil leaves, crushed
Thyme leaves, fennel seed, turmeric, pepper, salt, oregano; all to taste

(All to taste, but season well, this makes the stew). Saute onions and garlic in oil until soft. Add potatoes with enough water to cover, simmer until almost tender. Add all other ingredients, heat to a boil, cover and reduce heat, simmer 15 minutes. Cut fish into one inch chunks; add to mixture, simmer 5 to 10 minutes, until fish is cooked and flakes with fork. Serve with toasted French bread. This stew tastes best cooked ahead and reheated.