1 large onion chopped (1 c.)
1/2 c. chopped celery with leaves
1 large clove garlic, crushed
2 Tbsp. butter
2 cans (16 oz.) tomatoes cut up
1/2 c. dry white wine
1/2 c. minced parsley
1 tsp. salt
1/4 tsp. each pepper and thyme
1 pkg. (1 lb.) frozen fish fillets, thawed or partially thawed and cut in 1 inch chunks

Sauté onion, celery, garlic and butter in large pan until tender. Stir in tomatoes, wine, parsley, salt, pepper and thyme. Cover and simmer 30 minutes. At this point refrigerate or freeze if desired, or add fish and simmer 7 to 10 minutes until fish is opaque and flakes easily with a fork. Makes 4 to 6 servings.