1 tb Olive oil
    1/2 c  Chopped onion
      3    Lg. cloves garlic, minced
      1    Red bell pepper, cut in 1/4
           Inch dice, (about 1 cup)
      1    Sm zucchini, cut in 1/4 inch
           Dice (about 1 cup)
    1/2 ts Dried thyme leaves
           Salt, pepper
      1    14.5 oz. can italian-style
           Diced tomatoes.
      1 c  Clam juice
      1 c  Dry white wine
      1 lb Tilapia fillets, cut in 8 pc
  Heat oil in a large, non-stick skillet.  Saute onion and garlic over
  medium-high heat for 3 minutes, until just starting to soften.  Add
  bell pepper, succhini, thyme, salt and pepper; saute 3 minutes longer.
  Add tomatoes with their juice, clam juice and wine.  bring to a boil,
  reduce heat and simmer for 5 minutes.  Add fish fillets and simmer 3-5
  minutes, until fish is cooked through.  Serve in shallow soup bowls
  with crusty bread.
  Columbus Ledger-Enquirer