1 lb Fresh or frozen haddock*

2 tb Olive or corn oil

1 md Onion; chopped

2 Carrots; finely chopped

1 Celery stalk plus leaves

finely chopped 2 Garlic cloves; peeled

finely chopped 28 oz Can Italian plum tomatoes

undrained 1/2 c Fish or vegetable stock or

1/2 c Bottled clam juice

1/2 c Dry white wine

Garlic oil** 1 c Garlic croutons**

BOUQUET GARNI 1 Bay leaf

2 Thyme sprigs

1 Strip of lemon peel

1 lg Sprig of fennel fronds

4 Black peppercorns

GARNISH Chopped fresh fennel or Chopped fresh parsley *Or perch or cod. **To make the garlic croutons, cut crusts from thick, day old bread. Cut bread into large cubes. Spread a cookie sheet with garlic oil either oil in which whole garlic cloves have been steeped, or oil that has been heated gently with a cut garlic clove, pressing on clove to release oils. Toss croutons in the garlic oil, then bake at 400 F., turning often, 8 to 10 minutes, until golden brown.

If frozen, unwrap fish and allow to stand at room temperature for 15 to 20 minutes, or until soft enough to cut. With a sharp knife, cut into 2" cubes. Meanwhile, heat oil in a large, heavy saucepan. Add prepared onions, carrots and celery and saute, stirring, 3 to 5 minutes over medium heat. Add garlic and saute another 1 or 2 minutes. Add tomatoes (and their juices), stock and wine. Tie bouquet garni spices in a cheesecloth bag and attach with string to pot handle for easy removal. Place in tomato wine mixture and let come to a boil, uncovered. Boil 5 to 10 minutes, then reduce heat to low. Add fish cubes and cover pot. Simmer 15 minutes or until fish flakes easily with a fork. Serve on top of garlic croutons in heated bowls, garnished with chopped fennel or parsley. Yield: 4 to 5 servings. From _Nancy Enright's Canadian Herb Cookbook_ by Nancy Enright. Toronto: James Lorimer & Company, 1985. Pg. 44. ISBN 0 88862 788 2.