1 tablespoon chopped fresh thyme, or 1 teaspoon dried thyme
2 teaspoons sugar
1 quart tomato juice or vegetable juice cocktail
1 bay leaf
1/2 teaspoon hot pepper sauce
1/2 teaspoon freshly ground pepper
1 pound firm, white fish fillets such as catfish, cod, or perch, cut into 1-inch pieces, thawed if frozen
1/4 cup chopped fresh parsley
In a large saucepan, saute the mushrooms, celery, onion, and garlic in oil over medium heat about 5 minutes. Add the thyme and sugar; saute 1 minute. Add the tomato juice, bay leaf, pepper sauce, and pepper; bring to boil.
Reduce the heat; add the fish and simmer, uncovered, about 10 minutes. Discard the bay leaf; stir in the parsley and serve hot.