Italian Fish Stew
Ingredients
1. 2-3 lbs. white fish (sea bass, monk fish, halibut etc.)
2. Salt and pepper to taste
3. 1/4 cup EVOO
4. 3 Yellow Onions – chopped
5. 2 Green Bell Peppers – chopped
6. 3-6 cloves Garlic – minced
7. 1 tsp Red pepper Flakes (optional)
8. 2 tsp Fennel seeds
9. 2 tsp dried Oregano
10. 1 Bay Leaf
11. 4 – 5 large Tomatoes – chopped
12. 2 cups wine (red or white)
13. 2 cups fish stock
14. 4 TBSP Parsley – chopped
15. 4 TBSP Basil – chopped
Method
1. Cut the fish into small 2” chunks. Salt and pepper the fish and put it in the refrigerator.
2. In a large saucepan over medium-high heat warm EVOO. Add onions and bell peppers and cook until tender
3. Add garlic, red pepper flakes, fennel seeds, oregano and bay leaf and cook for a few minutes. Add tomatoes and simmer till the tomatoes are soft.
4. Add wine and stock and simmer uncovered.
5. Season with salt and pepper and add the fish and simmer until fish is opaque.
6. Stir in the basil and parsley and serve hot