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Yield
6 servings (serving size: about 1 1/3 cups)

How to Make It

Step 1

Heat oil in a stockpot over medium-high heat. Add onion, bell peppers, and garlic; saute 5 minutes. Add crushed red pepper and next 5 ingredients (crushed red pepper through bay leaf), and bring to a boil.

Step 2

Add potato; cover and cook 10 minutes, stirring occasionally. Add water and wine; bring to a boil, and cook 5 minutes. Add fish and parsley; bring to a boil. Cover and cook 2 minutes or until fish is done. Remove from heat; discard bay leaf. Stir in half-and-half, salt, and black pepper.

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