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