1 onion (chopped)
1 celery stalk (chopped)
3 tbsp. bacon grease
3 med. potatoes (peeled and cubed)
3 fresh tomatoes (peeled and chopped)
1 bay leaf
1 tsp. dried parsley
1/2 tsp. garlic powder
1 tsp. salt
1 tsp. pepper
1/2 c. white wine
2 lb. fish fillets (chunked)

Heat bacon grease in Dutch oven or stew pot. Cook celery with onion until onion is soft. Add cubed potatoes. Barely cover with water (2 to 3 cups). Bring to a boil. Reduce heat, cover and simmer until potatoes are done.

Stir in chopped tomatoes, garlic, bay leaf, parsley, wine, salt and pepper. Bring back to boil. Reduce heat, simmer 15 minutes.

Stir in fish chunks. Cover and simmer until fish are done. Remove bay leaf. Taste and adjust seasoning.

If thick stew is desired, make a roux by mixing 2 tablespoons flour into 2 tablespoons melted butter. Remove stew from heat. Stir in roux until smooth. Stirring constantly, bring stew to boil. Cook about 1 minute or until stew thickens.