3 T olive or salad oil
1 clove garlic, minced
1 large onion, chopped
1 green pepper, chopped
1 small can (8 oz) tomatoes
12 oz can tomato juice
½ t salt
¼ c dry white wine or 1 T lemon juice and 3 T water
½ t oregano leaves
1 t Worcestershire sauce
1 ½ lb boned, skinned red snapper or rockfish, cut into 1 ½” cubes
In 3-4 quart saucepan, heat oil; cook garlic, onion, and green pepper until onion is limp. Add tomatoes and break up. Add remaining liquids and ingredients. Bring to a boil. Add fish, cover. Reduce heat to simmer, stirring occasionally until fish flakes, about 8 minutes.