Fish Stew

Savory fish stew, adapted from a Sunset Cooking for Two cookbook. I like using snapper or rock fish but most any white fish works. I have even used tilapia. I go heavy on the garlic and oregano. This is great on cold winter nights and goes great with french or sour dough bread .

• Ready In: 25 mins
• Serves: 4-6

Ingredients

• 3  tablespoons olive oil
• 1  minced garlic clove (more if you like garlic)
• 1  large onion, chopped
• 1  green pepper, seeded and chopped
• 1 (14 ounce) can diced tomatoes or 1 (14 ounce) can  four to five peeled tomatoes, chopped
• 1 (12 ounce) can tomatoes or 1 (12 ounce) can  vegetable juice
• 1⁄2 teaspoon salt
• 1⁄2 cup dry white wine
• 1⁄2 oregano (to taste)
• 1  tablespoon Worcestershire sauce
• 1 -1 1⁄2 lb  boned and skinned red snapper or 1 -1 1⁄2 lb  rock  fish, cubed

Directions

1. In a 3-4 quart pan, heat oil over medium heat. cook garlic, onion and green pepper until onion is limp. Add tomoatoes and their liquid. Stir in tomoato juice, salt. wine, oregano, and worcestershire sauce. Bring to a boil. Add fish, cover and simmer for 8 to 10 minutes until the fish flakes easily with a fork.