Ingredients
Scale
- 1.5 lbs white fish fillets (cod, halibut, or snapper), cut into 2-inch pieces
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 (28 oz) can of crushed tomatoes
- 1 cup fish or vegetable broth
- 1/2 cup dry white wine (optional)
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional)
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- Salt and pepper to taste
- Crusty bread, for serving
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onion and cook until softened, about 5 minutes.
- Add minced garlic and chopped bell pepper, and cook for another 3 minutes until fragrant.
- Pour in the crushed tomatoes, fish or vegetable broth, and white wine (if using). Stir in dried oregano and red pepper flakes (if using). Bring to a simmer.
- Gently add the fish pieces to the stew, ensuring they’re submerged in the liquid. Cover and simmer for 5-7 minutes, until the fish is cooked through.
- Stir in fresh parsley and basil. Taste and adjust seasoning if necessary.
- Ladle the stew into bowls and serve hot with crusty bread.
Notes
- Use fresh ingredients for the best flavor.
- Be careful not to overcook the fish; it should flake easily.
- Customize your stew with other vegetables if desired.
- Adjust the spice level to your preference.
- Serve with crusty bread for dipping.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Seafood
- Diet: Gluten-Free