Fish Stew

When I started looking for a recipe for fish stew, I realized that every culture or region has its own version of seafood chowder or stew. France has bouillabaisse, New England has clam chowder, Brazil makes Moqueca de peixe with coconut milk, and San Francisco's own Italian-American cioppino fish stew. Wherever a fish stew recipe comes from, the main ingredient should be a firm white fish, such as cod, tilapia or halibut, because it will hold the texture after finish cooking. A variety of vegetables, like red, green, or yellow bell peppers, onions, garlic, and fresh tomatoes, can be added to the recipe no matter where it coming from. The fish stew recipe no matter how exotic it may sound is quite simple to prepare, and most of the ingredients are already in the pantry. After trying a few fish stew recipes, I came up with my own fish stew and made it as easy as possible for advanced or beginner cooks like me. This one is a keeper.

Ingredients:
1 lb. of firm fish, such as cod, tilapia, or salmon (I use a combination)
1/2 cup each of red and yellow sweet bell peppers
2 garlic cloves, chopped
1 tsp smoked paprika
1 tsp salt
1 tsp black pepper
1/2 cup white onions, chopped
1/4 cup sundried tomatoes
One-14.5 oz. can stewed tomatoes with juice
1/2 cup red wine
One- 8 oz clam juice
1 tsp fennel seeds, crushed
1 tbs fresh herbs, such as oregano, thyme, or parsley
2 cups good fish or chicken stock
Directions:

Cut fish into 2 to 3 inch chunks and have vegetables ready
Soak sun-dried tomatoes in 1 cup of boiling water for 15 minutes. Discard the water.
In a 6 qt pot, add oil. Sauté' onions, garlic, paprika, and bell peppers until translucent and fragrant.

Add red wine and simmer until volume is reduced in half.

Add herbs, sun dried tomatoes, stewed tomatoes, clam juice, and stock. Bring to a boil.

Add fish. Bring stew back to boil and simmer for 10 minutes.

Ladle stew into a bowl. Serve with baguettes or over rice.