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2 tb Extra virgin olive oil
2 Cloves garlic; minced
1 md Red onion; julienned
4 Ribs celery; sliced 1/4 inch thick
2 tb Chopped fresh parsley
2 c Fish stock
24 oz Stewed tomatoes; diced
2 tb Tomato paste
1 lb White fish; cubed
1 pn Fennel
1 pn Oregano
1 pn Thyme
Salt and pepper to taste
Saute garlic, red onion and celery in olive oil over medium heat until
translucent, about 4 minutes. Combine remaining ingredients in stock
pot and add sauteed vegetables. Bring to a boil over medium high
heat. Reduce heat and simmer uncovered 1 hour.
Serve with a loaf of your favorite bread.
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