I have been on a fish stew kick lately. A few months ago I tried a very easy fish stew with coconut milk, cilantro, curry and cole slaw that the whole family enjoyed. The other weekend, I had a craving for some tomato fish stew. I found a recipe on allrecipes.com but it had some components I could not imagine adding…kalamato olives and sun dried tomatoes and not one but TWO bottles of clam juice. Needless to say, the bones of the recipe were great and we really enjoyed the modified fish stew. I will be making this again!
splash of olive oil
1 large yellow onion, chopped
1 bell pepper, chopped
1 cup water
2 14 ounce cans diced tomatoes
1 large jar of your favorite pasta sauce
4 garlic cloves, minces
1/4 cup of fresh herbs (such as thyme, rosemary or basil)
3 bay leaves
1 pound firm fish (grouper, tilapia or tuna), cut in 2- to 3-inch chunks
2 teaspoons fennel seeds, lightly crushed
1 teaspoon thyme
1 teaspoon salt
fresh ground pepper
1/2 cup grated Parmesan cheese
Saute onion, garlic and pepper in oil in a large pan until softened. Stir in diced tomatoes, garlic, herbs, and bay leaves. Simmer 10 minutes. I like to reserve a tablespoon full or so of fresh herbs to add near the end for a nice flavor pop.
Add fish, fennel seeds, salt and pepper. Simmer until fish is done, about 10 minutes. Remove bay leaves. Ladle into bowls; sprinkle with cheese. Enjoy!