San Francisco Fish Stew

By foodiva

Ingredients

• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 medium white onion, diced
• 1 medium green pepper, diced
• 8 ounces mushrooms , chopped into large chunks
• 28 ounces crushed tomatoes
• 8 ounces tomato paste
• 1 cup chicken broth
• juice from 1 lemon
• 1 small bay leaf
• 1 teaspoon oregano (I used fresh, but dried is fine)
• 1 teaspoon sugar
• 3/4 teaspoon sea salt, plus more to taste
• 1/8 teaspoon lemon pepper
• 2 pounds (or less if you'd rather) flounder, or other white fish such as chilean sea bass, skin removed, and cut into 1 inch chunks

Details

Servings 8
Adapted from mycupisfull.com

Preparation

Step 1

Instructions
In a dutch oven (or other large, heavy-bottomed pot), heat the oil and then sauté the garlic and onion until the onion turns translucent.
Add the green pepper, mushrooms, crushed tomatoes, tomato paste, broth, lemon, bay leaf, oregano, sugar, salt, and pepper, stirring to combine thoroughly.
Allow the mixture to come to a simmer and then cook on medium for 20 minutes.
Finally, add the chunks of fish, carefully stirring them into the pot so that they are all completely covered by the mixture and cook for 10-15 minutes, or until the fish flakes easily with a fork.
It is best served over rice (or some type of pasta). I used Jasmine rice, and it was perfect!

Instructions