Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             pounds  porgies fillets or other fish fillets -- fresh or frozen
  1         tablespoon  margarine or butter
  1                cup  chopped onion
  1              clove  garlic -- crushed
  2               cans  tomatoes -- undrained, cut up
                        -- (i lb. each)
  3               cups  water
  1           teaspoon  leaf basil
  1           teaspoon  leaf thyme
     1/4      teaspoon  crushed red pepper
  1           teaspoon  salt
  4               cups  pumpkin or winter squash -- cut into
  1               inch  cubes
  2               ears  corn -- cut crosswise into
                        -- 1 inch pieces

Preparation:

Cut fish into 1-inch cubes. In a large saucepan melt margarine. Add onion and garlic and cook until vegetables are tender. Add tomatoes, water, basil, thyme, red pepper, salt, pumpkin, and corn. Cover and bring to a boil; simmer for 10 to I5 minutes or until pumpkin and corn are done. Add fish and continue to cook for S to 10 minutes or until fish flakes easily when tested with a fork. Makes 12 cups.

Nutritional Information:

45 Calories (kcal); 1g Total Fat; (9% calories from fat); 2g Protein; 10g Carbohydrate; 0mg Cholesterol; 368mg Sodium