Fantastic recipe...surprise!

This sounded not so good to me but it turned out to be fantastic. We used Tilapia and it picked up the flavors nicely.

Fish in a pot

1 Tbsp olive oil
2 cups chopped onions
3 cloves garlic, minced
2 carrots, peeled and cut into rounds(cut large rounds in half)
2 ribs celery, with leaves, chopped
1 tsp Kosher salt
1/4 tsp freshly ground pepper
1 bay leaf
3 tbsp lemon juice
1 cup water
1/2 white wine
2 tbsp chopped fresh parsley
1 tsp minced fresh thyme or 1/2 tsp dried
1 1/2 tsp chopped fresh rosemary o 1/2 tsp dried
3/4 green peppercorns, crushed
1/2 tsp drained capers (I like capers, I'd use more)
1/16 tsp Tabasco sauce
1/4 tsp paprika
one 14 1/4 oz can whole tomatoes, drained (I think this is extraneous but if you want to add tomatoes, I'd go with chopped and drained)
8 small new potatoes (1 pound) cut into large cubes
1 pound fish fillets, cut into 2 inch pieces

1) Heat the oil in a saute pan. Saute the onions, garlic, carrots, and celery in the oil. Cook, covered until the vegetables sweat out liquid and the onions are golden.
2) Add the remaining ingredients except fish. Cover and simmer for about 20 minutes until the potatoes are cooked through.
3) Reduce the temperature so that the liquid is simmering gently. Stir in the fish. Cook for about 7 to 10 minute, until the fish is cooked through but not falling apart.
Makes 4 servings - Calories: 306 - Protein 25 g - Fat 5 G - Sodium 715 mg