Provencal Fish Stew

• 1 tablespoon olive oil
• 1 onion, finely chopped
• 4 garlic cloves, minced
• 1 red bell pepper, cut in 1/2 dice
• 1 (14 ounce) can stewed tomatoes
• 1/3 cup chicken broth
• 1/2 teaspoon fennel seed
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne
• 1/4 cup olives in brine, pitted and chopped
• 3/4 lb halibut, cut in 1 inch chunks
• 3/4 lb cod or 3/4 lb haddock, cut in 1 inch chunks
• 1/3 cup chopped fresh basil

1. In a large skillet heat the oil over moderate heat. Add the onion and garlic and saute for 5 minutes or until the onion is soft.
2. Add the bell pepper and cook for 4 minutes or until crisp-tender.
3. Add the tomatoes and their juice, the broth fennel seeds, salt, cayenne and olives. Bring to a boil. Reduce to a simmer; add the halibut and cod, cover and cook for 7 minutes or until the fish are cooked through. Stir in the basil and serve hot.

olive oil, onion, garlic, red bell pepper, tomatoes, chicken broth, fennel seed, salt, cayenne, olives, cod, fresh basil

Taken from www.food.com/recipe/provencal-fish-stew-172278 (may not work)