| 1 12 lb rockfish fillets thawed if necessary | | 2 tbl oil | | 2 med green peppers chopped | | 2 x carrots thinly sliced | | 1 lrg onion chopped | | 1 lrg garlic clove minced | | 1 can tomatoes - (28 oz) | | 1 can tomato juice - (12 oz) | | 1 1/2 tsp Worcestershire sauce | | 1 tsp sugar | | 1 tsp basil crushed | | 1/4 tsp salt | | 1/2 cup dry white wine or fish stock |
| | Cut rockfish into 1-inch pieces. | | Heat oil in large pot. Saute green peppers , carrots , onion and garlic until onion is tender. Add tomatoes , tomato juice, Worcestershire sauce , sugar, basil and salt . Bring to boil; simmer 10 minutes. | | Add wine and rockfish. Simmer 8 minutes longer or until rockfish flakes easily when tested with a fork. | | This recipe yields 6 to 8 servings. |
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