Fish Stew

FISH STEW
1-1/2 to 2 pounds of any fish, cut into bite size pieces

6 Tbsp. olive oil
1 c. small onion, diced
2 small green peppers, chopped (or 1 medium)
5-6 large garlic cloves, minced
1/4 c. fresh parsley (or 1 Tbsp. dried )
1 c. fresh tomatoes, chopped (do not use canned)
2 (8 oz.) bottles clam juice (or shellfish stock)
1-1/3 c. dry white wine (any brand)
2 Tbsp. chicken consume (more or less to taste)
2 tsp. dill weed
Instructions
  • Heat olive oil in Dutch oven over medium-high heat.
  • Add chopped onions and garlic and saute until lightly golden brown.
  • Add chopped green peppers and continue to saute until green peppers are slightly soft.
  • Add tomatoes and parsley and cook on low for 2-4 minutes.
  • Add clam juice, dry white whine and chicken consume.
  • Allow to simmer again for a few minutes.
  • Add fish pieces and allow to cook until fish is white (or thoroughly cooked through).
  • Do not over boil, as fish will become tough and tasteless.
  • Ladle into bowls and serve with a nice glass of whit wine, and a piece of corn bread.
  • Serves 2-4 people.
Picture
Top Fish = Black Snapper / Bottom Fish = Red Snapper
This is one of our families favorite recipes.  This is a great dish to fix, if all you have is fish scrapes. 
The broth gives the fish, such a nice taste. 

Cooking w/ Baby Bears