Instructions: In a large soup pot, cook onions and garlic in margarine until onions are transparent, about 5 minutes. Add beans, 2 quarts water, bay leaves, chicken stock, tomatoes and thyme. Bring to a boil; reduce heat and simmer 30 minutes.

In a seperate skillet, simmer fish in lemon juice and 1/2 cup water until fish flakes easily with a fork, 5-10 minutes.

Drain lemon water; add fish to stew and heat thoroughly before serving.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.