Spicy Fish Stew

Ingredients

• 1 1/2 tablespoons olive oil
• 2 cups chopped onion
• 3/4 cup chopped green bell pepper
• 1/2 teaspoon crushed red pepper
• 3 garlic cloves, minced
• 4 cups red potato, halved (about 1 1/4 pounds)
• 1 1/2 cups chopped seeded peeled tomato
• 1 1/2 cups clam juice
• 1 cup dry white wine
• 1 tablespoon tomato paste
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 bay leaf
• 1 1/2 pounds cod or other lean white fish fillets, cut into 3- x 1-inch pieces
• 2 tablespoons dry sherry
• 2 tablespoons minced fresh parsley

Preparation

1. Heat oil in a Dutch oven over medium-high heat. Add onion, bell pepper, crushed red pepper, and garlic; sauté 5 minutes. Add potato and next 7 ingredients (potato through bay leaf); bring to a boil. Reduce heat; simmer 15 minutes. Stir in cod and sherry; cook an additional 15 minutes or until fish flakes easily when tested with a fork. Stir in parsley.