Recipe by dicentra
This is from my Eat Well Stay Well cookbook. “Tomatoes, garlic, fennel seeds, olives and fresh herbs give this stew a true French flavor” I haven’t tried it yet, but I’m typing it up for ZWT II. Serves 4. Prep 20 min, cook 20 min
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 4 garlic cloves, minced
- 1 red bell pepper, cut in 1/2 dice
- 1 (14 ounce) can stewed tomatoes
- 1⁄3 cup chicken broth
- 1⁄2 teaspoon fennel seed
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon cayenne
- 1⁄4 cup olives in brine, pitted and chopped
- 3⁄4 lb halibut, cut in 1 inch chunks
- 3⁄4 lb cod or 3⁄4 lb haddock, cut in 1 inch chunks
- 1⁄3 cup chopped fresh basil
Directions See How It's Made
- In a large skillet heat the oil over moderate heat. Add the onion and garlic and sauté for 5 minutes or until the onion is soft.
- Add the bell pepper and cook for 4 minutes or until crisp-tender.
- Add the tomatoes and their juice, the broth fennel seeds, salt, cayenne and olives. Bring to a boil. Reduce to a simmer; add the halibut and cod, cover and cook for 7 minutes or until the fish are cooked through. Stir in the basil and serve hot.