Fish Ragout

1 lb. fish such as perch, cod or flounder
1 clove garlic, mashed
3 sm. tomatoes, diced
1 cup diced, peeled cucumber
1/2 tsp. dried basil leaves
1 cup water
1/4 tsp. dried oregano leaves
1/2 tsp. salt
1 sm. onion, chopped
1 tbsp. olive or salad oil
1 green or red pepper, diced
Fresh lemon juice to taste

• Cut fish into cubes; set aside. In large, heavy pan, saute onion and garlic in the oil until tender, about 5 minutes.

• Add the tomatoes, peppers, cucumber, basil and oregano.

• Saute 2 minutes more. Add water and heat to simmering. Add fish.

• Heat to simmer and cook for 10 to 15 minutes or until fish is just tender.

• Cooking time depends on the type of fish and whether it is fresh or frozen.

• Add salt. Just before serving add lemon juice to taste.

• Serve immediately.

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