Fish Stew

• 2 fillets white fish
• 1 tablespoon extra virgin olive oil, plus more for drizzling
• 1 cup chopped onion
• 2 garlic cloves, chopped
• 2 1/2 cups fish stock
• 1 14.5 oz. can white kidney beans or chickpeas
• 1 cup peanuts
• 1 14.5 oz. can diced tomatoes
• about 1/8 teaspoon crushed red pepper
• about 8 turns of freshly ground black pepper
• 1/2 cup brown rice

1. Preheat oven to 350 degrees. Grease baking sheet with extra virgin olive oil and place fillets on sheet. Sprinkle with salt and fresh ground pepper and drizzle with extra virgin olive oil. Bake for about 10 minutes until fish flakes easily when cut with a fork.
2. Meanwhile, chop onion and garlic. Heat olive oil in large pot and sautee the onion and garlic until tender. Add everything except fish, rice, and spices. Bring to a boil and let boil for about 5 minutes.
3. Break up the fish into pieces and add to the stew along with the black pepper, red pepper, and brown rice. Reduce heat to low and cover. Simmer for 45 minutes.

white fish, extra virgin olive oil, onion, garlic, fish stock, white kidney beans, peanuts, tomatoes, red pepper, ground black pepper, brown rice

Taken from www.epicurious.com/recipes/member/views/fish-stew-50086919 (may not work)