Basque Fish Soup - cooking recipe

Ingredients

1 large onion, chopped
1/2 c. chopped celery with leaves
1 large clove garlic, crushed
2 Tbsp. margarine
2 (16 oz. each) cans tomatoes, cut up
1/2 c. dry white wine (optional)
1/2 c. minced parsley
1 tsp. salt
1/4 tsp. each: pepper and thyme
1 (1 lb.) pkg. frozen fish fillets, thawed or partially thawed and cut in 1-inch cubes

Preparation

Saute onion, celery and garlic in butter or margarine until tender.
Stir in tomatoes, wine, parsley, salt, pepper and thyme. Cover and simmer 30 minutes.
(At this point, may refrigerate or freeze.)
Add fish and simmer 7 to 10 minutes or until fish is opaque and flakes easily with fork.
Serve with crusty bread and salad.