Mid East Fish and Vegetable Stew
1/2 lb. perch, tilefish or other firm fish
1, 16 ounce can stewed tomatoes
1 cup vegetable juice
1 cup water
1 cup onion, thinly sliced
1 cup pepper, cubed
1 garlic clove, minced
1 small baby eggplant, cubed
1 small yellow squash, cubed
1 small zucchini, cubed
1/2 cup snap peas or peas
1/4 tsp. each: basil, thyme, oregano
1/2 cup vegetable broth
1/2 cup white wine
1/2 cup mushrooms, sliced
salt and pepper to taste
Combine all ingredients except fish and mushrooms in a large stewpot.
Cover and simmer for 20 to 25 minutes. Add the cubed fish and mushrooms.
Simmer for 5 minutes until fish is lightly cooked. Serve immediately.
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