Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 Onions, sliced 16 oz Chicken Stock
1/2 ts Garlic, minced 16 oz Stewed Tomatoes
2 tb Margarine 1 1/2 ts Thyme
16 oz White Beans, drained 1 lb White Fish
2 qt Water 1/4 c Lemon juice
2 Bay Leaves 1/2 c Water

In a large soup pot, cook onions and garlic in margarine until onions
are transparent, about 5 minutes. Add beans, 2 quarts water, bay
leaves, chicken stock, tomatoes and thyme. Bring to a boil; reduce
heat and simmer 30 minutes.

In a seperate skillet, simmer fish in lemon juice and 1/2 cup water
until fish flakes easily with a fork, 5-10 minutes.

Drain lemon water; add fish to stew and heat thoroughly before
serving.

Source: Medford Mail Tribune, 16 November 1993

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