Tahitian Fish Stew

• 1/2 cup olive oil
• 1 teaspoon fennel seed
• 1 chili pepper, minced
• 2 medium sweet onions, diced
• 2 garlic cloves, crushed
• 1 1/2 teaspoons paprika
• 3/4 cup dry white wine
• 1/2 cup tomatoes, peeled, seeded, and cut into 1/2-inch cubes
• 3 quarts fish stock
• salt
• 2 1/2 lbs white fish, cut into 1-inch cubes
• 8 ounces fresh spinach, chopped
• chopped chives (to garnish)
• chopped parsley (to garnish)
• lime wedge (to garnish)

1. In a pot, heat oil, fennel seeds and chili pepper.
2. Add onions and saute until transparent.
3. Add garlic and paprika and cook for 2 minutes.
4. Add wine and tomatoes.
5. Simmer until half the liquid has evaporated.
6. Add stock and simmer for 35 minutes.
7. Add salt, fish and spinach.
8. Cook 5 minutes, or until fish is cooked.
9. Sprinkle with chives and parsley, and serve lime wedges on the side.

olive oil, fennel seed, chili pepper, sweet onions, garlic, paprika, dry white wine, tomatoes, fish stock, salt, white fish, fresh spinach, chives, parsley, lime

Taken from www.food.com/recipe/tahitian-fish-stew-455326 (may not work)