4 lb. mild whitefish (if frozen, thawed)
2-3 tomatoes, sliced thin
2 c. chopped onions
1 c. chopped celery
1/2 c. bell pepper, chopped fine
1/4 c. lowfat cooking oil
Salt, black pepper and cayenne

Season fish with salt, pepper and cayenne, set aside. Use only enough oil to lightly cover the bottom of a heavy pot. (I use an old cast iron pot.)

Arrange a layer of chopped onion, celery and pepper in pan. Add a layer of sliced tomatoes and a layer of fish. Repeat layers of onion, celery, peppers, tomatoes and fish until all ingredients are used. Place covered pot on low heat on stove and simmer for 1 1/2 hours. Do not stir.

To keep from scorching, lift pot from stove occasionally and holding in both hands, rotate. This should be done every 10 to 15 minutes. Serves 8-10.

This recipe is a modified version of a bouillabaisse. I like to serve it ladled over a scoop of rice in a soup bowl. Low fat, low calories, good!