1 (16 oz.) pkg. frozen cod or haddock fillets
1 tbsp. salad oil
1 med. onion, sliced
1 (28 oz.) can tomatoes
2 med. potatoes, peeled & diced
1 1/2 tsp. salt
1/2 tsp. basil
1/4 tsp. pepper
1/4 tsp. sugar
1 (10 oz.) pkg. frozen mixed vegetables

Remove frozen fish fillets from freezer; let stand at room temperature 15 minutes to thaw slightly. Meanwhile, in 4 quart saucepan over medium heat, in hot salad oil, cook onion until tender. Stir in tomatoes with their liquid and next 5 ingredients; over high heat, heat to boiling. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally. With sharp knife, cut fillets into bite size chunks; add fish and frozen mixed vegetables to tomato mixture; over high heat, heat to boiling. Reduce heat to low; cover and simmer 5 minutes or until fish flakes easily when tested with a fork and vegetables are tender. Serve in soup bowls. 4 servings.