Fish and Beans

INGREDIENTS

2    strips bacon

1    tablespoon olive oil

1    cup leeks, cleaned, chopped finely

1    can (15 ounces) diced tomatoes*

1    can (15 ounces) garbanzo beans*

1    cup corn kernels, fresh or frozen, thawed

½   cup water

2    teaspoons dried marjoram

8    ounces fish fillet, cod, flounder, swordfish, etc.

METHOD

Heat a medium to large skillet over medium-high heat and add the bacon. Cook the bacon, turning once or twice, until crisp. Remove from the skillet and drain on paper towels.Cut into small bits and set aside.

Add the olive oil to the skillet. Add the leeks and cook for about 2 minutes. Add the tomatoes, garbanzo beans, corn, wate, bacon bits and marjoram, stirring to combine. Place ther fish on top of the vegetables and press it down into them.

Cover, reduce heat to a simmer and cook for 15 minutes or until the fish is cooked to your satisfaction. You may want to turn it once during the cooking time.  Remove from the heat and transfer to individual serving dishes.

*NOTES: Substitute a small can of tomato sauce for the diced tomatoes. Substitute Cannellini or navy beans for the garbanzo beans.