Mediterranean Fish Stew Servings: 4 servings Time: 30 minutes 1 tablespoon olive oil 2 onions; chopped 3 cups mushrooms, sliced 1 green pepper; chopped 3 clove garlic; minced 1 can 28 oz stewed tomatoes; chopped 1 cup chicken or vegetable stock; more or less 2 potatoes peeled and diced 1 teaspoon dried thyme (or 1 tbsp fresh) 1/2 teaspoon hot pepper sauce 1/4 teaspoon pepper 1.5 lb fresh or thawed fish fillets (haddock, cod, sole, tilapia) 2 tablespoons parsley, fresh; chopped 1 tablespoon lemon juice In large saucepan, heat oil over medium heat. Add onions, cook stirring occasionally until softened. Add mushrooms, green pepper, garlic. Cook over medium heat stirring occasionally for 10 minutes. Add tomatoes, stock, potatoes, thyme, pepper sauce and pepper. Cover and simmer for 10 minutes or until potatoes are almost done. Cut fish into 1 inch cubes, add to pot and cook for 3 to 5 minutes or until fish flakes easily with fork. Add parsley. Serve in warmed bowls with fresh crusty bread. Comments: Return to Fish Recipes