HOLISTIC CHEF EDDIE'S TIP OF THE DAY #94

I remember making SPICY FISH STEW years ago for my Brother and all he could say was it was the best he has ever tasted.  I use firm and thick chunks of fish like cod, mahi mahi and halibut and it gives it an incredible taste  and a unique fragrance.  Using tomatoes helps to make its consistency like a soup and on cool evenings it is just perfect for dinner with a crusty bread.  My rendition uses cayenne pepper because I like a kick to it but it is optional.  I only use wild caught fish because farm raised fish are fed controlled diets to fatten them up quickly.  Fish is so high in protein, vitamins and minerals and omega3 fatty acids.  When I want something that is delicious, light and filling, this is one of my favorite options.  Enjoy!!

                 SPICY FISH STEW

2 Tablespoons Extra Virgin Olive Oi1
1 medium sized Sweet Onion, finely chopped
1 large Green Bell Pepper, chopped
Salt and Pepper to taste
1 Tablespoon Tomato Paste
1 teaspoon Cayenne Pepper (optional)
1 can Crushed Tomatoes
1/2 pound Wild Caught Cod, cut into 1 inch chunks
1/2 pound Wild Caught Mahi Mahi, cut into 1 inch chunks
1/2 pound Wild Caught Halibut, cut into 1 inch chunks
2 Tablespoons Braggs Liquid Amino
2 Tablespoons Parsley
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1) In a medium Dutch oven, heat the Extra Virgin Olive Oil over low heat. Add the Sweet Onion and Green Bell Pepper, season with salt and black pepper and cook, stirring, until softened, about 10 minutes.
2)  Stir in the Tomato Paste and cook for 1 minute. Stir in the Cayenne (if using) and cook for 30 seconds.
3)  Stir in the Crushed Tomatoes and 1 cup water, Braggs Liquid Amino, season with salt and black pepper, increase the heat to medium and cook until heated through, about 5 minutes.
4)  Add the Fish chunks and simmer until the fish is flaky and cooked through, about 10 minutes.  Do not over stir the stew.  You don't want to break up the chunks of fish.  It is important to keep them in chunks.  Serve hot with crusty bread.  Enjoy!!