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Cioppino (Fish Stew)

1 1/2 lbs. white fleshed fish (fresh or frozen and thawed)
1 c. chopped onion
2 cloves garlic, minced
2 celery stalks, chopped
1 (28 oz.) can tomatoes
1 (8 oz.) can tomato sauce
1/2 c. dry white wine or water
1 tsp. dried basil
1 tsp. dried thyme
1 tsp. dried marjoram
1 tsp. dried oregano
1 bay leaf
1/4 tsp. black pepper
1 tbsp. oil

Cut fish into 1/2 inch chunks and set aside. Saute onion, garlic and celery in oil in large pot. Mash tomatoes and add to pot along with the tomato sauce, wine and spices. Simmer 30 minutes, stirring occasionally. Add fish, then cook 10 minutes more. Makes 7 cups. Serves 6-8.

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