Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    olive oil
   1      cup           onion -- finely chopped
   1      clove         garlic -- minced
   1      small         red bell pepper -- finely chopped
   1      small         green bell pepper -- finely chopped
   1      small         carrot -- finely chopped
   2      slices        prosciutto -- finely chopped
   1      16 oz can     diced tomatoes -- undrained
   1                    bay leaf
   2      tablespoons   red wine vinegar
     3/4  teaspoon      paprika
     1/4  teaspoon      hot pepper sauce
     1/4  teaspoon      salt
                        freshly ground black pepper -- to taste
   1 1/3  pounds        halibut fillet -- cut in 4 pieces
   1      tablespoon    lemon juice

Preparation:

1. In a large (10- to 12-inch) skillet, heat the olive oil over medium heat. Add the onion, garlic, bell peppers and carrot. Cover the pan and cook 10 minutes, stirring occasionally. 2. Stir in the chopped prosciutto, tomatoes, bay leaf, vinegar, paprika, hot pepper sauce, salt and pepper. Simmer, uncovered, 5 minutes. 3. Place the halibut pieces in the pan, spoon some of the sauce over. Cover the pan and cook 12 minutes per inch of thickness, or until the fish tests done. 4. Sprinkle the dish with lemon juice and serve. Adapted from "The Victory Garden Fish and Vegetable Cookbook" by Marian Morash.