|Corn oil||3 Tablespoon|
|Chopped onions||1 Cup (16 tbs)|
|Diced carrot||1⁄2 Cup (8 tbs)|
|Diced celery||1⁄2 Cup (8 tbs)|
|Water||2 Cup (32 tbs)|
|Tomatoes||1 Can (10 oz), broken up|
|Frozen haddock fillets||20 Ounce, thawed and cut into 1 inch pieces (2 Packages)|
|Worcestershire sauce||1 Tablespoon (Original)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Oyster crackers||1⁄4 Cup (4 tbs)|
Heat oil in a saucepan.
Add onions, carrot and celery; saute until tender, about 5 minutes.
Blend in flour; cook, stirring, 2 minutes.
Add water and tomatoes; bring to a boil.
Add fish, Worcestershire sauce and salt; reduce heat and simmer, covered, 15 minutes longer.
Stir in parsley.
Serve with oyster crackers if desired.