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.