This special recipe is published here courtesy of
National Fisheries Institute
www.nfi.org


1 tablespoon olive oil
1 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped carrot
1/2 cup chopped celery
1 teaspoon minced garlic
1 can (14.5 oz) diced tomatoes
1 can (15.6 oz) vegetable broth
1 can (6 oz) tomato paste
1/4 teaspoon sugar
8 oz hot-smoked whitefish, chunked
1/4 cup dry sherry
Hot pepper sauce

Heat olive oil in large saucepan over medium heat; stir in onion, green pepper, carrot, celery and garlic. Cook, stirring occasionally, until vegetables are tender. Stir in tomatoes, broth, tomato paste and sugar; reduce heat to low. Simmer about 10 minutes, or until flavours blend. Add smoked whitefish and sherry. Continue cooking until heated through. Season with hot pepper sauce and additional sherry, if desired.

Yield: 4 main-dish servings