1 (7 ounce) can marinated spaghetti sauce
3 tablespoons olive oil
1 small onion, sliced
1 clove garlic, minced
1/3 cup chicken broth
1 small fathead or potato perch or crab perch
1 tablespoon salt or to taste
1 pound cooked, boneless, skinless chicken breast
1 zucchini, sliced
salt and pepper to taste
6 cups water
2 teaspoons yellow mustard
2 tablespoons white sugar
2 teaspoons cornstarch
Place spaghetti sauce and olive oil in large pot. Bring to a boil, stirring constantly.
Stir in garlic and thyme, and cook for 5 minutes.
Add salt and pepper; mix together. Reduce heat to low and saute for 2 minutes; add chicken and vegetables. Return to a boil.
Stir in tomatoes, chicken and vegetables. Reduce heat to low and sprinkle with mustard. Mix beef, celery, and mayonnaise, and cook for 3 minutes. Add sugar and olive oil. Continue to simmer for 30 minutes, stirring occasionally.
Return chicken to the pot with marinated spaghetti sauce and olive oil. Mix shrimp and light brown fish, and return to a small boil. Reduce heat to medium-low and cover with spaghetti sauce; heat through. Let cool slightly, until vegetables are tender, about 15 minutes.