1 (16 oz.) pkg. frozen cod fillets
2 tbsp. olive oil
4 cloves garlic
1 med. onion, sliced
1 green pepper, diced
1 (28 oz.) can tomatoes
1/4 c. dry white wine
2 med. carrots, thinly sliced
2 tbsp. minced parsley
1 tsp. salt
1/2 tsp. basil
1/2 tsp. oregano
1/8 tsp. pepper
1/2 to 1 c. water

About 45 minutes before serving: Remove frozen cod fillets from freezer; let stand at room temperature at least 15 minutes to thaw slightly. Meanwhile, in 5 quart Dutch oven or saucepot, over medium high heat, saute garlic in olive oil. Add onions and peppers. Cook until onions and peppers are tender, stirring occasionally. Then add tomatoes with their liquid and next 8 ingredients. Heat to boiling. Reduce heat to low; cover and simmer 20 minutes, stirring occasionally.

With sharp knife, cut frozen cod fillets into bite size chunks. Add cod to tomato mixture; over medium heat, heat to boiling. Reduce heat to low, cover and simmer 10 minutes or until fish flakes easily when tested with a fork. If stew seems too thick more water may be added, or if you wish a thicker stew, stir in 4 teaspoons cornstarch mixed with 1/2 cup water. Makes 6 servings.

Serve this stew with crusty Italian bread and a green salad.