1 lb. redfish fillets (or other thick fillets)
6 chicken bouillon cubes
1 c. carrots, scraped and thinly sliced
2 med. onions, cut into eighths
2 tbsp. cornstarch
2 c. broccoli pieces
1/2 tsp. basil
1/2 tsp. oregano
1/8 tsp. pepper
1 (4 1/2 oz.) can mushrooms, undrained
1 tomato, peeled and cut into eight wedges
2 tbsp. Spanish olives, sliced

Cut fish into 2" chunks. Combine 6 cups hot water, bouillon cubes, carrots, and onions in large stew pot. Bring to a boil. Cover and cook until carrots are tender. Combine cornstarch and 1/4 cup cold water. Add to hot liquid, stirring constantly until cornstarch is cooked (thick and clear). Add broccoli, basil, oregano and pepper and cook, uncovered, for 5 minutes. Stir carefully to mix. Cover and cook until fish flakes, about 5 to 8 minutes.