Review of last recipe (photo above) - Really, really good and so easy to make.  I used half and half, instead of the heavy cream, and it was still rich and delicious!

TODAY'S RECIPE - MEDITERRANEAN FISH STEW

Serves 4

1 1/2 lb firm fleshed fish
2 lg onions, chopped
2 cloves garlic, chopped
olive oil for frying
2 - 15 oz cans tomatoes
2 tbsp white wine
6 tbsp chopped parsley
2 lemons, sliced
boiled rice for serving

Clean fish and cut into 2: pieces.  Fry the fish, onions and garlic lightly in a little olive oil.  Add the tomatoes with their juice, wine, chopped parsley and half the lemon slices.  Cover and simmer slowly until the fish is tender; about 15 minutes.

Remove the lemon slices and serve on a bed of hot boiled rice, garnished with the remaining lemon, cut into wedges.