Walleye Cioppino Style Soup

1 tablespoon Olive Oil

1 small Onion, chopped

3 cloves Garlic, crushed and minced

1 cup Chicken Broth

1 pound can Whole Tomatoes, chopped with juice

1 tablespoon Parsley

1/2 teaspoon Oregano

1/2 teaspoon Basil

Salt and Pepper to taste

In a large frying pan, saute onion and garlic in olive oil. Add broth, tomatoes with juice, and spices. Simmer about 20 minutes, uncovered. Cut each fillet into three or four pieces, so they can easily be lifted out with a spatula. Place fish, in a single layer, on top of the sauce, sprinkle with a little extra parsley and fresh ground pepper, cover tightly and cook about 10 minutes or until fish is done. Do not stir or disturb fish during cooking time. Carefully lift fish out of sauce, place in individual serving bowls, ladle some sauce over the fish and enjoy.