1 onion, chopped
1/2 green bell pepper, chopped
2 cloves garlic, minced
1 (14.5 oz.) can stewed tomatoes (may use Italian-style or garlic stewed tomatoes)
2 (14 oz.) cans chicken broth
2 1/2 oz. fresh mushrooms, sliced
1/4 c. sliced black olives
1/2 c. orange juice
1/2 c. dry white wine
2 bay leaves
1 tsp. dried basil
1/4 tsp. fennel seed, crushed
1/8 tsp. black pepper
1 to 2 lb. fish (assorted; tilapia, mahi mahi, etc.)*

*Can substitute some shrimp, medium size, peeled and deveined if desired.

Place onion, bell pepper, garlic, tomatoes, chicken broth, mushrooms, olives, orange juice, wine, bay leaves, dried basil, fennel seeds and pepper into a pot. Cover and bring to a boil, then simmer 20 to 30 minutes. Add fish and cook for 15 minutes. Stir in shrimp and cook until opaque. Remove and discard bay leaves. Serve with fresh bread.

Serving Size: 1 cup. Cal-256, Carbs-15, Protein-23, Fat-9.