Easy Fish Stew

Ingredients

• 14.5 ounce canned tomatoes diced undrained canned
• 0.3 cup celery minced
• 1 teaspoon chili powder 
• 1 pound cod white lean cut into bite-size pieces
• 1.5 cups whole-kernel corn frozen thawed
• 0.3 cup parsley fresh minced
• 1 tablespoon olive oil 
• 1 cup onion chopped
• 0.8 teaspoon salt 
• 2 cups water 
• 1 tablespoon worcestershire sauce 

Equipment

• dutch oven

Directions

1. Heat olive oil in a Dutch oven over medium-high heat.
2. Add chopped onion, celery, and chili powder; saut 3 minutes or until tender.
3. Stir in water and next 4 ingredients (water through tomatoes); cook 10 minutes.
4. Add fish; cook 3 minutes or until fish is done. Stir in parsley.