Bluegill Bouillabaisse

from Jack Frost of Round Lake, Illinois

1/4 cup olive oil
1 cup chopped onions
1 cup chopped red pepper
1 cup chopped green pepper
4 cloves garlic, minced
1 can (28 oz) Roma tomatoes, un-drained and cut up
1/4 cup port wine
1 bay leaf
2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon saffron threads (optional)
1/8 teaspoon pepper
1 1/2 cups water
1 tablespoon lemon juice
2 lbs. sunfish, or substitute, fillets (2 to 3 oz each), skin removed

In 6-quart Dutch oven or stockpot, heat oil over medium-high heat. Add onions, peppers and garlic. Cook for 3-5 minutes, or until vegetables are tender-crisp, stirring constantly.

Stir in tomatoes, port wine, bay leaf, sugar, salt, saffron and pepper. Bring to a boil over medium-high heat. Reduce heat to low. Simmer, uncovered, for 30 minutes. Stir in water, white wine, and juice. Cook for 10 to 15 minutes, or until flavors are blended and mixture is hot.

Meanwhile, place sunfish fillets in large skillet. Add just enough water to cover fillets. Bring to boil over medium-high heat. Reduce heat to low. Simmer for 3 to 4 minutes, or until fish is firm and opaque and just begins to flake. Drain and discard liquid. Add fillets to tomato mixture. Stir gently and cook over low heat until mixture is hot.