2 lb Halibut
1/4 c  Flour
1/2 ts Salt
White pepper
1 tb Chopped parsley
1/4 c  Olive oil
1    Crushed garlic clove
1    Chopped large onion
1    Grated carrot
2    Stalks chopped celery
1 lg Chopped tomato
1/4 c  Water
3/4 c  Dry white wine

Combine flour, salt, pepper & parsley: dredge fish with flour
mixture. Heat olive oil in skillet; add halibut & fry until golden
brown on both sides. Remove from skillet & set aside. Add garlic,
onion, carrot & celery to skillet: saute 10-15 minutes, until
tender. Add tomato & water, simmer 10 minutes. Remove sauce from heat
& pour into blender; puree. Stir in wine. Return to skillet: place
fish in sauce. Cover & simmer 5 minutes.