Fat Free Salad Dressing: {soups-salads-and-salad-dressings} Tomato-Rich Fish Stew

Sunday, May 17, 2009

{soups-salads-and-salad-dressings} Tomato-Rich Fish Stew

Tomato-Rich Fish Stew

3 1/2 ounces sun-dried tomatoes
2 tablespoons olive oil
1 large yellow onion, chopped
1 green bell pepper, chopped
2 (8-ounce) bottles clam juice
2 (14 ounce) cans diced tomatoes (no salt added)
1 cup dry red wine (or broth or tomato juice)
4 garlic cloves, crushed
4 tablespoons fresh herbs
2 bay leaves
1/2 cup kalamata olives, sliced
1 (15-ounce) can navy beans, drained and rinsed
1 pound firm fish (grouper, tilapia or tuna), cut in 2- to 3-inch chunks
2 teaspoons fennel seeds, lightly crushed
1 pinch salt and pepper, to taste
1/2 cup grated Parmesan cheese

In a pan, simmer sun-dried tomatoes in 1 1/2 cups water until very soft;
discard water.
In a large pot, saute onion and green pepper in oil until softened.
In a food processor or blender, combine sun-dried tomatoes and 1 bottle
clam juice until smooth; add to pot. Stir in remaining clam juice, diced
tomatoes, wine, garlic, herbs, bay leaves and olives. Simmer for 20
minutes.
Add beans, fish, fennel seeds, salt and pepper. Simmer until fish is
done, about 10 minutes. Remove bay leaves. Ladle into bowls; sprinkle
with cheese.

Source: USA Weekend via the soups-n-stews mailer on cooking-lists.com