Fish Stew

(adapted from Peasant Cooking of Many Lands)

1/4 c olive oil

4 cloves garlic, minced

1/2 c diced onion

1/2 c minced red or green pepper

2 c chopped ripe tomatoes (or 1 can diced tomatoes)

1/2 c water

1/2 c dry white wine

1-1/2 lb Swai nuggets

3 T roasted chopped almonds

minced parsley

Sauté vegetables in olive oil.  Add water and wine and bring to a boil.  Add fish and cook gently until fish is just done.  Remove fish to heated serving platter and pour sauce over it.  Sprinkle with almonds and parsley.