Categories: Stews, Main dish, Fish, Cyberealm 
      Yield: 6 servings 
  
      3    Onions, sliced 
    1/2 ts Garlic, minced 
      2 tb Margarine 
     16 oz White Beans, drained 
      2 qt Water 
      2    Bay Leaves 
     16 oz Chicken Stock 
     16 oz Stewed Tomatoes 
  1 1/2 ts Thyme 
      1 lb White Fish 
    1/4 c  Lemon juice 
    1/2 c  Water 
  
  In a large soup pot, cook onions and garlic in margarine until onions are 
  transparent, about 5 minutes. Add beans, 2 quarts water, bay leaves, 
  chicken stock, tomatoes and thyme. Bring to a boil; reduce heat and simmer 
  30 minutes. 
   
  In a seperate skillet, simmer fish in lemon juice and 1/2 cup water until 
  fish flakes easily with a fork, 5-10 minutes. 
   
  Drain lemon water; add fish to stew and heat thoroughly before serving. 
   
  Source: Medford Mail Tribune, 16 November 1993