Instructions: Peel potatoes; cut into 1/4-inch cubes. Set aside.

In 3-quart saucepan, cook and stir onion and celery in margarine over medium heat until tender-crisp, about 5 minutes. Add potato cubes, 2 cups water, the tomatoes, wine, salt, and pepper. Blend flour into 1/4 cup cold water; stir into vegetable mixture. Heat to boiling. Reduce heat. Cover and simmer, stirring occasionally, until potatoes are tender, 20 minutes.

Stir in half-and-half. Cut fillets into 1-inch pieces. Add to soup. Cover and simmer, stirring gently one or two times, until fish flakes easily, about 8 minutes.

This recipe yields 4 to 6 servings

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