Portuguese Fisherman's Stew

1. In a large soup pot, cook onions and garlic in margarine until onions are transparent, about 5 minutes.
2. Add beans, 2 quarts water, bay leaves, chicken stock, tomatoes and thyme.
3. Bring to a boil; reduce heat and simmer 30 minutes.
4. In a seperate skillet, simmer fish in lemon juice and 1/2 cup water until fish flakes easily with a fork, 5-10 minutes.
5. Drain lemon water; add fish to stew and heat thoroughly before serving.
6. Source: Medford Mail Tribune, 16 November 1993.