Ingredients:

1-1/2 lbs. fresh rockfish fillets

2 tbsp. oil

2 medium green peppers, chopped

2 carrots, thinly sliced

1 large onion, chopped

1 large clove garlic, minced

1 large can (28 oz.) tomatoes

1 can (12 oz.) tomato juice

1-1/2 tsp. Worcestershire sauce

1 tsp. each sugar and basil, crushed

1/4 tsp. salt

1/2 cup dry white wine or fish stock

Directions:

Cut rockfish into 1-inch pieces. Heat oil in large pot Sauté green peppers, carrots, onion and garlic until onion is tender. Add tomatoes, tomato juice, Wrocestershire sauce, sugar, basil and salt. Bring to boil; simmer 10 minutes. Add wine and rockfish. Simmer 8 minutes longer or until rockfish flakes easily when tested with a fork.

Serves 8

Ingredients:

1 pound fresh medium shrimp, shelled and deveined

1/2 cup onion, chopped fine

1/2 cup green pepper, chopped

1/2 cup celery, chopped

2 cloves garlic, minced

3 tablespoons butter

2 tablespoons cornstarch

16 ounces of stewed tomatoes

8 ounces of tomato sauce

1 tablespoon Worcestershire sauce

Dash Tabasco sauce

1 teaspoon chili powder

1 teaspoons old bay seasoning

1 pound fresh medium shrimp, shelled and deveined

Rice, cooked

Directions:

Melt butter over medium heat in a 2 quart saucepan. Add in onions, green pepper, celery and garlic. Cook until all are tender. Mix in the cornstarch, stewed tomatoes, tomato sauce, worcestershire sauce, chili powder, old bay seasoning and Tabasco sauce.

Bring pot to a slow boil then add in the shrimp. Lower heat and let simmer for 10 minutes.

Serve on a cooked bed of rice.

Serves 6