Recipe of the Month: Italian Fish Stew
1 tablespoon olive oil
1/2 cup diced onion
1/2 cup diced green pepper
2 minced garlic cloves
2 (14.5 oz) cans of diced tomates with Italian seasonings or fennel
1 cup reduced sodium chicken broth
2 teaspoons dried oregano
8 ounces fresh or frozen fish fillet (e.g. cod), cut into 1-inch pieces
Heat olive oil in a large saucepan over medium heat. Add onion, pepper, and garlic and cook for 5 minutes or until softened, stirring frequently.
Mix in undrained tomatoes and chicken broth and bring to a boil. Reduce heat to medium-low and simmer for 5 minutes.
Add oregano and fish. Cook until fish is opaque and flakes easily with a fork, about 3 minutes.
Serve. (Can serve over rice if desired).