Caribbean Fish Stew


1 1-poundsomething can of tomatoes, or 2 9-oz. cans, chopped

1 medium onion

1 teaspoon oregano

2 cups chicken broth (or use water and bouillon cubes)

6 celery stalks

2 large carrots

1 lb. fresh white fish filets, cut in chunks. (Grouper is fine.)

1 teaspoon paprika

1 tablespoon white vinegar

[1/2 cup white wine, optional]

Put tomatoes, onions, salt, pepper, oregano, and chicken broth in a large saucepan. Bring to a boil. Add celery and carrots. Reduce heat and simmer, covered, for 25 minutes. Add fish, wine, paprika, and vinegar. Simmer covered about 5 more minutes, maybe 10, until fish is opaque.