Creole Fish Chowder - cooking recipe

Ingredients

1 tablespoon olive oil
1/2 cup chopped onion
1/2 cup sliced celery
1 teaspoon chili powder (to taste)
1 (1 lb) can stewed tomatoes
1 cup water
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon Worcestershire sauce
1 (12 ounce) package frozen fish fillets (cod, sole, haddock, or whiting)
snipped parsley (optional)

Preparation

Heat the olive oil in a saucepan.
Add the onion, celery and chili powder, and saute lightly about 8-10 minutes.
Stir in the tomatoes through worcestershire sauce.
Bring to a boil and add the frozen fish.
Let the soup simmer--separating the fish as it thaws--for about 15 minutes or until the fish flakes easily.
Sprinkle with parsley.