Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         fresh or frozen haddock*
   2      tablespoons   olive or corn oil
   1      medium        onion -- chopped
   2                    carrots -- finely chopped
   1                    celery stalk plus leaves -- - finely chopped
   2                    garlic cloves -- peeled
                        finely chopped
   1      28 ounces ca  Italian plum tomatoes -- - undrained
     1/2  cup           fish or vegetable stock or
     1/2  cup           bottled clam juice
     1/2  cup           dry white wine
                        garlic oil**
   1      cup           garlic croutons**
                        -----bouquet garni-----
   1                    bay leaf
   2                    thyme sprigs
   1      strip         lemon peel
   1      large   spri  fennel fronds
   4                    black peppercorns
                        -----garnish-----
                        chopped fresh fennel or
                        chopped fresh parsley

Preparation:

*Or perch or cod. **To make the garlic croutons, cut crusts from thick, day-old bread. Cut bread into large cubes. Spread a cookie sheet with garlic oil - either oil in which whole garlic cloves have been steeped, or oil that has been heated gently with a cut garlic clove, pressing on clove to release oils. Toss croutons in the garlic oil, then bake at 400F, turning often, 8 to 10 minutes, until golden brown. If frozen, unwrap fish and allow to stand at room temperature for 15 to 20 minutes, or until soft enough to cut. With a sharp knife, cut into 2" cubes. Meanwhile, heat oil in a large, heavy saucepan. Add prepared onions, carrots and celery and sauté, stirring, 3 to 5 minutes over medium heat. Add garlic and sauté another 1 or 2 minutes. Add tomatoes (and their juices), stock and wine. Tie bouquet garni spices in a cheesecloth bag and attach with string to pot handle for easy removal. Place in tomato-wine mixture and let come to a boil, uncovered. Boil 5 to 10 minutes, then reduce heat to low. Add fish cubes and cover pot. Simmer 15 minutes or until fish flakes easily with a fork. Serve on top of garlic croutons in heated bowls, garnished with chopped fennel or parsley. Yield: 4 to 5 servings. From "Nancy Enright's Canadian Herb Cookbook" by Nancy Enright. Toronto: James Lorimer and Company, 1985. Pg. 44. ISBN 0-88862-788-2