Spicy Fish Stew Julie Kramis Hearne and Sharon Kramis   From Every Day with Rachael Ray October 2006 FOUR SERVINGS Prep Time: 10 min Cook Time: 40 min 1 1/2 pounds fresh or thawed frozen skinless cod or halibut fillets, cut into 2-inch-wide strips Salt and freshlly ground pepper 1/4 cup extra-virgin olive oil, plus more for drizzling 1/2 loaf Italian bread (about 7 ounces), cut into eight 2-inch cubes 3 garlic cloves, chopped 1/2 yellow onion, thinly sliced One 14.5-ounce can diced tomatoes 1/8 teaspoon crushed red pepper flakes, or more to taste 2 cups chicken broth 1/2 teaspoon dried or fresh oregano 1. Preheat the oven to 350º. Place the fish in a single layer in a large glass baking dish; season with salt and pepper and 2 tablespoons olive oil. Bake for 8 minutes; set aside. 2. Increase the oven temperature to 425º. Place the bread cubes on a baking sheet, drizzle with olive oil and toast until crisp, about 8 minutes. 3. Meanwhile, heat the remaining 2 tablespoons olive oil in a large Dutch oven or pot over medium heat. Add the garlic and onion and cook until softened, about 5 minutes. Add the tomatoes, red pepper flakes and chicken broth and simmer, uncovered, for 10 minutes. Using a fork, lightly flake the reserved fish and add it with the oregano to the stew; simmer for 5 minutes. Season to taste with salt and pepper. Serve in bowls and top with the croutons.

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