2 to 2.5 lbs. of Alaskan Rockfish Fillets, thawed if necessary

2 tbsp. Oil

2 medium Green Peppers, chopped

2 Carrots, thinly sliced

1 large Onion, chopped

1 large clove Garlic, minced

1 can (28 oz.) Tomatoes

1 can (12 oz.) Tomato Juice

1-1/2 tsp. Worcestershire Sauce

1 tsp. each Sugar and Basil, crushed

1/4 tsp. salt

1/2 cup dry white wine or fish stock

Cut Rockfish into 1-inch pieces.

Heat Oil in large pot, & sauté Green Peppers, Carrots, Onion and Garlic until Onion is tender.

Add Tomatoes, Tomato Juice, Wrocestershire Sauce, Sugar, Basil and Salt.

Bring to boil; simmer 10 minutes. Add Wine and Rockfish.

Simmer 8 minutes longer or until Rockfish flakes easily when tested with a fork.

Makes 6 to 8 servings.