Tomato-Rich Fish Stew

By zeenieme

Ingredients

• 3 1/2 ounces sun-dried tomatoes
• 2 tablespoons olive oil
• 1 large yellow onion, chopped 1 green bell pepper, chopped 2 8-ounce bottles clam juice
• 2 - 14-ounce cans diced tomatoes (no salt added)
• 1 cup dry red wine (or substitute broth or tomato juice
• 4 garlic cloves, crushed
• 4 tablespoons fresh herbs (such as thyme, rosemary or basil or 11/2 teaspoons dried
• 2 bay leaves
• 1/2 cup kalamata olives, sliced
• 1 - 15 ounce can navy beans (white beans) drained and rinsed
• 1 pound firm fish (grouper, tilapia or tuna) cut in 2-3 inch chunks
• 2 teaspoons fennel seeds, lightly crushed
• salt and pepper to taste
• 1/2 cup grated Parmesan cheese
• 1/4 teaspoon saffron threads, crushed (optional)

Details

Servings 8

Preparation

Step 1

In a pan, simmer sun-dried tomatoes in 1 1/2 cups water until very soft; discard water.

In a large pot, saute onion and green pepper in oil until softened.

In a food processor or blender, combine sun-dried tomatoes and 1 bottle clam juice until smooth; add to pot. Stir in remaining clam juice, diced tomatoes, wine, garlic, herbs, bay leaves and olives. Simmer 20 minutes. Add beans, fish, fennel seeds, salt and pepper. Simmer until fish is done, about 10 minutes. Remove bay leaves.

Ladle into bowls; sprinkle with cheese