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.

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