2 (14 1/2 oz.) cans tomatoes, undrained & chopped
1 c. chopped onion
1/2 c. chopped celery
1 clove garlic, minced
1 tsp. chicken bouillon
1/2 tsp. thyme
1/2 tsp. basil
1/4 tsp. red pepper
1/4 tsp. hot sauce
1 bay leaf
1 lb. redfish or white fish, cut into bite-sized pieces
1/2 lb. fresh shrimp, peeled & deveined

Combine 1 tablespoon tomato liquid and next 3 ingredients in a 3 quart casserole. Cover and microwave at high for 3 to 4 minutes or until vegetables are tender.

Add remaining tomatoes and liquid, bouillon and next 5 ingredients; cover and microwave at high for 18 to 20 minutes. Add fillets and shrimp, stir well. Cover and microwave high 1 to 2 minutes. Let stand, covered, 5 minutes. Discard bay leaf. Yield: 6 cups.