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Baja Bream
1 cup chopped onion
1 stalk celery, chopped
1/4 cup chopped bell pepper
1 tbs minced garlic
1 tbs oil
2 cans stewed peeled tomatoes
8 oz. sliced mushrooms
2-3 tbs water
1/2 cup chopped green onion
1 tbs chopped parsley
1 tbs sugar
1/2 tsp dried sweet basil
1/2 tsp dried oregano
cajun seasoning
olives
bream fillets, cut into small pieces
Heat oil over med-high in a large pot and saute onions, celery, bell pepper and garlic until onions are translucent. Add all remaining ingredients except olives and bream. Cook over medium heat for 5 minutes. Stir in fish and olives and lower heat to lowest setting. Let cook another 5 minutes until fish is flaky. Remove from heat and serve immediately.
Other garnish ideas: top with chopped red onion and cilantro for a more tex-mex flair.