Spicy Fish Stew Recipe
- 1 1/2 tablespoons olive oil
- 2 cups chopped onion
- 3/4 cup chopped green bell pepper
- 1/2 teaspoon crushed red pepper
- 3 cloves garlic, minced
- 4 cups red potato, halved (about 1 1/4 pounds)
- 1 1/2 cups tomatoes – peeled, seeded and chopped
- 1 1/2 cups clam juice
- 1 cup dry white wine
- 1 tablespoon tomato paste
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 bay leaf
- 1 1/2 pounds cod or other lean white fish fillets, cut into 3 x 1-inch pieces
- 2 tablespoons dry sherry
- 2 tablespoons minced fresh parsley
- Heat oil in a Dutch oven over medium-high heat. Add onion, bell pepper, crushed red pepper, and garlic; saute 5 minutes. Add potato and next 7 ingredients (potato through bay leaf); bring to a boil. Reduce heat; simmer 15 minutes. Stir in cod and sherry; cook an additional 15 minutes or until fish flakes easily when tested with a fork. Stir in parsley.
