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Fish Ragout

1 can tomatoes
1 c. water
1 chicken bouillon cube
3 slivered carrots
3 stalks sliced celery
1/2 c. chopped onion
1/4 c. chopped green pepper
1 bay leaf
1/4 tsp. thyme
1/2 tsp. salt
Dash pepper and parsley
1/2 lb. white fish, cubed

Simmer all ingredients but fish for 3/4 to 1 hour. Cook 10 to 15 minutes after adding fish.

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