Easy Fish and Tomato Stew

1 pound frozen fish, either cod, sole, halibut, or boston bluefish, thawed (chopped in 1 inch cubes)
1 tablespoons extra virgin olive oil
2 -3 garlic crushed gloves
1 large onion-sliced in 8'ths
2-3 tomatoes(sliced)
2-3 carrots diced
2-3 celery stalks diced
2-3 cups of tomatoe juice (add as much to make consistancy that you prefer)

1/4 cup chopped parsley (optional)
Salt and pepper to taste

In a non stick pain heat oil over medium heat, cook onion and garlic until softened about 5 minutes. Add celery, carrots, tomatoes, and tomato juice. Bring to a boil. Reduce heat and simmer for five minutes. Add fish and cook until fish is opaque 20-30 minutes. Add parsley and season to taste with salt and pepper. Can be served with a salad or other vegetable.

From: MS Dietary Home http://www.2x2.co.nz/ms/ [redirects to elsewhere]
Adapted by Patti Vincent