2 tbsp. butter
1/2 c. sliced celery
4 med. clove garlic, minced
1 (10 3/4 oz.) can condensed cream of onion soup
1 soup can water
1 lb. white fish fillets, cut into 1" pieces
1/2 c. drained chopped tomatoes
1/4 c. dry white wine
1/4 tsp. thyme
Pepper & salt to taste

In a 2 quart saucepan over medium heat, cook celery and garlic in butter 5 minutes. Add remaining ingredients. Reduce to low and cover, bring to simmer (10 minutes), stirring occasionally. (Can be longer.)

Season the fish with lemon pepper and a little Old Bay seafood seasoning. Almost any white fish can be used. Makes 4 servings.