Cioppino Sauce - cooking recipe

Ingredients

3 large ripe tomatoes, chopped
1 large onion, chopped
1 green pepper, diced
1 stalk celery, sliced
1 (8 oz.) can tomato sauce
2 Tbsp. minced parsley
1 tsp. oregano
1 clove garlic, crushed
1 c. fish stock or chicken bouillon
salt and pepper to taste
1/4 c. dry red wine

Preparation

Combine all ingredients except wine.
Simmer, covered, about 1 hour, stirring often.
If sauce becomes too thick, add a little more stock during cooking.
During last 15 minutes of cooking, add the wine.
Makes about 3 cups.
Delicious with baked or poached whitefish such as haddock, sole, hake, etc.