Fish Stew

  • 2 Tbs. extra-virgin olive oil
  • 1 onion, thinly sliced
  • 1 fennel bulb, cored and thinly sliced
  • 1 15 oz. can no-salt-added diced tomatoes
  • ½ lb. baby potatoes, cut into bite-sized pieces
  • 1¼ lb. tilapia or other white fish, cut into pieces
  • ½ tsp. kosher salt
  • Freshly ground black pepper
  • ¼ cup mayonnaise
  • 1 small clove garlic, minced
  • 1 jarred roasted red pepper

Step 1: In a large skillet, heat oil over medium heat. Sauté onion and fennel in oil until soft, 5 to 7 minutes. Add tomatoes and simmer for 10 minutes, stirring occasionally. Put potatoes in small pot and cover with cold water. Bring potatoes to boil then reduce heat to simmer until tender, 8 to 10 minutes. Add potatoes and 1 cup of cooking water to skillet. Turn heat to low. Add fish and very gently simmer until fish is cooked through, about 5 minutes. Season with salt and pepper to taste.

Step 2: In a small food processor, purée mayonnaise, garlic and red pepper. Serve stew with the roasted red pepper mayonnaise.

Serves 4.

Telehealth Appointments Available

All Capital Digestive Care physicians and advanced practice providers are offering "virtual" visits via telehealth. Call your doctor's office or click the "Schedule a Visit" button to schedule an appointment. For the health and safety of our patients and staff, we are limiting in-office appointments and endoscopy procedures to patients requiring urgent care. We encourage all individuals to practice everyday preventive actions and social-distancing to help prevent the spread of COVID-19.