This recipe from Ann LeClaire makes good use of the green and red bell peppers that become plentiful in gardens adn farmers' markets this time of year. Ask for the freshest fish available at your supermarket or favorite seafood market.
Cooking Light AUGUST 2000
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.
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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