Fish And Vegetable Stew - cooking recipe

Ingredients

1 c. chopped onion
1/2 c. chopped celery
1 (16 oz.) can tomatoes, undrained and chopped
2 Tbsp. vinegar
1 tsp. Worcestershire sauce
1/2 tsp. dried whole basil
1/2 tsp. pepper
1/8 tsp. salt
2/3 c. water
1 c. sliced carrots
1 c. whole kernel corn
1 c. frozen lima beans
1 lb. orange roughy fillets or other lean white fish cut into bite size pieces

Preparation

Coat a Dutch oven with cooking spray; place over medium-high heat until hot.
Add onions and celery; saute until tender.
Stir in tomatoes and next 6 ingredients, bring to a boil, and add remaining ingredients.
Cover, reduce heat and simmer 20 minutes, stirring occasionally.
Yields 7 cups.