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Soups Tomato-Rich Fish Stew
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3 1/2 oz | sun dried tomatoes 2 T olive oil 1 large yellow onion chpd |
1 green bell pepper, chpd 2 8oz bottles clam juice 2 14 oz canned diced tomatoes 1 cup dry red wine or substitute broth or tomato juice | |
4 | garlic cloves, crushed 1 1/2 tsps dried herbs(thyme, rosemary, or basil) |
2 bay leaves 1/2 cup Kalamato olives 15 oz can navy beans, rinsed, drained 1 lb firm fish(grouper, tilapia, or tuna) cut into 2-3 inch chunks | |
1/2 cup | grated Parmesan |
In pan, simmer sun dried tomatoes in 1 1/2 cups water until very soft, discard water. In large pot, sauté onion and green pepper in oil until softened. In food processor or blended, 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 20 minutes. Add beans, fish and S&P. Simmer until fish is done, about 10 minutes. Remove bay leaves.
Serve, sprinkle with cheese
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