2 lbs. fish, cut in large pieces, snapper, cod etc.
1/4 c. oil (I like olive oil)
2 c. chopped onion
1/2 green pepper, chopped
1 c. chopped celery
1 (16 oz.) can stewed tomatoes
1 c. dry white wine
1/2 c. grated Parmesan cheese
1/4 c. brandy
1 tsp. thyme
1 clove garlic, minced
1/2 c. chopped parsley
Black pepper to taste
4 c. unpeeled red potato chunks, cooked and drained

In skillet, sear fish in 2 tbsp. hot oil, remove fish from skillet and set aside. Add remaining oil and onion, green pepper and celery and cook until tender. Return fish to pan and add combined tomatoes, wine, cheese, brandy, thyme, garlic and pepper.

Cover and simmer 8 to 10 minutes until fish flakes easily with fork. Stir in parsley. Divide potatoes among 6 soup bowls and top with stew. Sprinkle with additional Parmesan cheese. Makes 6 servings.

I add a can of chopped clams and some zucchini to the pot while simmering. You can garnish with steamed clams, shrimp or scallops. We call this our "poor man's cioppino".