San Francisco Style Fish Stew

2 tbsp. olive oil
1 onion, chopped
1 green pepper, seeded and chopped
1 med carrot, thinly sliced
1/2 cup celery, sliced
1 clove garlic, minced
One 28 oz can plum or whole peeled tomatoes
One 8 oz can tomato sauce
1 cup dry red or white wine
One bay leaf
1 tsp dried basil, crushed salt and pepper
1-1/2 to 2 lb mixed firm-fleshed white fish such as cod, haddock, halibut, monkfish, pollock, rockfish, sea bass, swordfish, whiting and/or grouper, cut into 1-1/2-inch pieces.

In large kettle, heat oil. Saute onion, green peppers, carrot, celery and garlic until onion is tender.

Stir in tomatoes (broken up with spoon) and their liquid, tomato sauce, wine, bay leaf, basil, salt and pepper to taste. Heat until slightly thickened, about 30 minutes. Discard bay leaf. Add fish, placing firmest fish on bottom. Cover and simmer until fish begins to flake, about a to 10 minutes.

Serve with sourdough bread.

Serves 6-8.

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Cajun Country -- New Iberia, Louisiana