2 carrots
2 stalks celery
1/2 c. chopped onion
1 clove garlic
2 tbsp. oil
1 (28 oz.) can tomatoes
1 c. water
1 tsp. chicken bouillon granules
3 tbsp. parsley
1/2 tsp. salt
1/4 tsp. thyme
1/4 tsp. basil
1/8 tsp. pepper
1 1/2 lb. halibut, cut in 1 inch cubes

Cut carrots in thin strips and saute with celery and onions in a little oil for 5 minutes. Add tomatoes, water, parsley, bouillon, and seasonings. Break up tomatoes with a spoon. Cover and simmer 20 minutes. Add halibut and simmer, covered, another 5 to 10 minutes until fish flakes easily. Makes 6 to 8 servings.