Cath'S Fish Stew

• 1 medium yellow onion, diced
• 2 cloves chopped garlic
• 2 Tsp olive oil
• 1 28 oz can of diced tomatos
• 1 tsp oregano
• 1/2 cup dry white wine
• 3T fresh parsley
• 1 lb diced fish (ie talapia)
• 8 oz feta cheese
• optional:
• cut broccollini (saute with onions)
• chopped olives and/or capers (add last)
• 1/4 lb deveined shrimp (add with feta)
• capers
• par boiled potatoes

1. Preheat oven to 400 degrees
2. Saute:
3. 2T olive oil
4. 2 cups onion
5. 2 large garlic cloves
6. Add at high heat:
7. 1 28oz can diced tomatoes
8. 1/2 cup dry white wine
9. 3T fresh parsley
10. 1teaspoon oregano
11. salt and pepper
12. Bring to boil and reduce to simmer for about 15 minutes. Add to bottom of
13. casserole dish and top with fish cut in 3/4" pieces. Cook covered in foil
14. for 10 minutes.
15. Uncover and crumble 8 0z. feta on top and cook for another 10 minutes. Put under broiler for 5 minutes or until feta is lightly brown. Sprinkle more parsley on top and serve with warm, crusty bread.

yellow onion, garlic, olive oil, tomatos, oregano, white wine, t, fish, feta cheese, broccollini, olives, shrimp, capers, potatoes

Taken from www.epicurious.com/recipes/member/views/caths-fish-stew-50001884 (may not work)