1 lb Fresh or frozen haddock*

      2 tb Olive or corn oil

      1 md Onion; chopped

      2    Carrots; finely chopped

      1    Celery stalk plus leaves

           -- finely chopped
      2    Garlic cloves; peeled

           -- finely chopped
     28 oz Can Italian plum tomatoes

           -- undrained
    1/2 c  Fish or vegetable stock or

    1/2 c  Bottled clam juice

    1/2 c  Dry white wine

           Garlic oil**
      1 c  Garlic croutons**

-------------------------------BOUQUET GARNI-------------------------------
      1    Bay leaf

      2    Thyme sprigs

      1    Strip of lemon peel

      1 lg Sprig of fennel fronds

      4    Black peppercorns

----------------------------------GARNISH----------------------------------
           Chopped fresh fennel or
           Chopped fresh parsley
  *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
  400 F., 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 saute, stirring, 3 to 5 minutes over medium
  heat. Add garlic and saute 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 & Company, 1985.  Pg. 44.  ISBN 0-88862-788-2.