Moroccan Fish Stew

• 1 head of garlic, chopped
• 1 medium white onion, sliced
• 1 can of chopped tomatoes
• 1 jar of roasted red peppers
• 1 small jar of kalamata olives
• .5 bunches parsley, chopped
• 4 teaspoons sugar
• 2 teaspoons cayenne pepper
• 2 pounds favorite fish (I used flounder)
• salt and pepper to taste
• 3 tablespoons olive oil

1. Heat olive oil in a pot. Saute garlic and onions until translucent.
2. Add the can of chopped tomatoes.
3. Slice red peppers in thin strips and add to pot.
4. Add seasonings; salt, pepper, cayenne, sugar, parsley
5. Add olives (you may slice or leave them whole).
6. Clean, salt, and slice your fish fillets into 1 inch pieces.
7. Let sauce cook for about 20 minutes on low simmer. Add fish.
8. Turn off heat 5 minutes after adding the fish, or until translucent fish turns white. Enjoy!

garlic, white onion, tomatoes, red peppers, olives, bunches parsley, sugar, cayenne pepper, favorite fish, salt, olive oil

Taken from food52.com/recipes/977-moroccan-fish-stew (may not work)