HEARTY ALASKA COD CHOWDER

• 1-1/2 lbs. Alaska cod fillets, thawed if necessary
• 1 cup each chopped onion and chopped zucchini
• 1 large clove garlic, minced
• 1/4 cup oil
• 1 can (14-1/2 to 16 oz.) tomatoes
• 2 cups tomato juice
• 1/3 cup dry white wine or water
• 3/4 tsp. each salt and basil, crushed
• Generous dash bottled hot pepper sauce

Cut cod into large chunks. Sauté onion, zucchini and garlic in oil. Add tomatoes, tomato juice, wine and seasonings. Heat to boiling. Add cod; simmer, covered, about 10 minutes or until cod flakes easily when tested with a fork. Makes about 6 servings. Recipe may be halved.

Microwave Method
Cut cod into large chunks. Combine onion, zucchini, garlic and oil in 3-1/2 quart microwave proof dish. Microwave, covered, at high 4 minutes or until onion is tender. Add tomatoes, tomato juice, wine and seasonings. Microwave, covered, at high 4 minutes or until boiling. Add cod. Microwave, covered, at high 4 minutes; stir. Microwave, covered, at high 4 to 6 minutes longer or until cod flakes easily when tested with a fork. Makes about 6 servings.

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