1 red pepper, chopped
1 green pepper, chopped
1 c. carrots, chopped
1 c. celery, chopped
2 c. chopped onion
2 tsp. minced garlic
4 med. potatoes, cubed
3 (8 oz.) bottles clam juice
1 c. white wine
1 c. water
1/2 tsp. each of basil, oregano
1/2 tsp. pepper
Pinch of salt
2 tbsp. virgin oil
2 (28 oz.) cans stewed tomatoes
3 tbsp. fresh parsley
2 lb. fresh white fish (Haddock, sole, cod or scallops)

Heat oil. Add carrots, pepper, celery, onion and garlic. Cook 15 minutes. Add potatoes, clam juice, water, wine. Stir in basil, oregano, pepper and parsley. Bring to boil. Cook uncovered until potatoes are tender. Add tomatoes, simmer 1/2 hour. Add fish last 3 minutes. Turn stove off and let stand until flavor absorbed.

Serve with Italian bread and salad. Makes 10 to 15 servings.