4 bacon slices, cut up
1 med. onion, chopped
1 sm. green pepper, chopped
1/4 c. celery, chopped
1 garlic clove
4 tomatoes
2 c. mushrooms, sliced
2 c. water
1 can tomato paste
1/3 c. white wine
4 tsp. chicken or bouillon granules
1 bay leaf
1/2 tsp. oregano
1/2 tsp. sugar
1/4 tsp. sage
1 lb. fish fillets

Cook bacon over medium high heat, stirring occasionally until crisp. Remove with slotted spoon. Add onion, ground pepper, celery and garlic. Cook over medium heat until vegetables are tender. Add bacon and remaining ingredients except fish. Simmer 30 minutes. Cut fish fillets into pieces. Add to soup. Simmer until fish flakes easily, about 8 minutes. Serves 4-6.