3 lb. black bass fillets
1 (16 oz.) can Italian style stewed tomatoes
2 tbsp. olive oil
1 red onion, chopped
1 garlic clove minced
1 c. Lambrusco or red wine
1/4 tsp. seasoned salt
1/2 tsp. lemon pepper
2 carrots, sliced
1/2 lb. fresh mushrooms, sliced
1 green pepper, chopped
2 celery stalks, sliced
2 med. potatoes, cut in 1 inch chunks

Cut Bass into 2 inch squares. Rinse and pat dry. Heat oil in dutch oven over medium heat. Add onion and garlic and cook until soft. Add bass, tomato sauce, wine, salt, pepper, carrots, mushrooms, green pepper, celery and potatoes. Cover and cook 25 minutes until fish flakes with a fork. Serve with french bread. Recipe also works with most cod fish.