2 lbs. cold, firm whitefish (most any kind)
2 lg. taters, cubed
1 lg. onion, chopped
2 carrots, sliced
4 lg. tomatoes, cut into 1/8 pieces
1 c. fresh corn (frozen, if you have it)
1 c. white wine
2 c. water
1/4 tsp. salt
1/2 tsp. black pepper

Fillet fish and cube. Simmer 15 minutes in water in large pot. Remove fish and set aside. Add taters, onions and carrots. Bring to a boil. Cover, heat and simmer 20 minutes. Add wine, corn, tomatoes, fish, salt and pepper. Simmer 10 minutes. Serve with thick hunks of Italian bread.