Makes 4 large bowls or 6-8 cups

Make the stock and put in the freezer until you find fresh tilapia (a red streak--not brown--down the center of the fillet means "fresh"), then make the stew. For an emergency, use with frozen, uncooked peeled shrimp. This is spicy but not terribly "hot". The stew base also makes a superb pasta sauce.

In a heavy stew kettle, sauté:

2 Tbsp. Canola Oil
1 Onion, finely chopped
1 Bell Pepper, finely chopped
1 stalk Celery, chopped
1 carrot, chopped

Add:

1/4 tsp. Garlic Powder
1/2 tsp. Oregano
1/2 tsp. Thyme
1/2 tsp. Savory
1/2 tsp. Dill
1 Tbsp. Parsley, chopped
1 28-oz. can crushed tomatoes
Juice of 1 Lemon
Zest of 1 Orange
1/2 cup Water
1/2 Cup Dry Vermouth
1 tsp. Salt
1/2 tsp. White Pepper
1 tsp. Freshly Ground Black Pepper

Simmer until vegetables are tender. Add:

2 tsp. Sassafras Leaves (Optional)
2 lb. Fish fillets, cut into 1" cubes

Cook until fish turns opaque white (3-5 min.)
Serve immediately.