Provencal Fish Stew

Name: Provencal Fish Stew
Ingredients: 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

13 ingredients

3 steps

Ingredients

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

1

In a large skillet heat the oil over moderate heat. Add the onion and garlic and saute for 5 minutes or until the onion is soft.
2

Add the bell pepper and cook for 4 minutes or until crisp-tender.
3

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.