Instructions: 1. In a large stockpot over medium-high heat, saute onion in butter until soft but not browned. Add celery, carrots, tomatoes, and wine. Continue to cook for 5 minutes.

2. Add fish and cucumber. Cook for 3 to 4 minutes, then add the water.

Bring to a boil. Lower heat and simmer until fish flakes (about 15 minutes). Add capers, pickles, lemon juice, and salt substitute and pepper to taste. Serve garnished with minced parsley.

Makes 11 cups.

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