Tomato Fish Stew
November 2008
Serve with a baguette.
Makes: 4 servings
Prep: 5 mins
Bake: 30 mins
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 1 green bell pepper, chopped
- Salt and black pepper
- 1 tablespoon tomato paste
- 1 teaspoon cayenne pepper
- 1 14 1/2ouncecan crushed tomatoes
- 1 1/2pounds tilapia fillets
- In a medium Dutch oven, heat the oil over low heat. Add the onion and bell pepper, season with salt and black pepper and cook, stirring, until softened, about 10 minutes. Stir in the tomato paste and cook for 1 minute. Stir in the cayenne and cook for 30 seconds. Stir in the crushed tomatoes and 1 cup water, season with salt and black pepper, increase the heat to medium and cook until heated through, about 5 minutes.
- Add the tilapia fillets one at a time and simmer until the fish is flaky and cooked through, about 10 minutes.
Tip
Extra! Extra!
- Freeze leftover tomato paste in tablespoon-size portions.