Spicy Fish Stew

• 1 1/2 tablespoons olive oil
• 2 cups chopped onion
• 3/4 cup chopped green bell pepper
• 1/2 teaspoon crushed red pepper
• 3 garlic cloves, minced
• 4 cups red potato, halved (about 1 1/4 pounds)
• 1 1/2 cups chopped seeded peeled tomato
• 1 1/2 cups clam juice
• 1 cup dry white wine
• 1 tablespoon tomato paste
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 bay leaf
• 1 1/2 pounds cod or other lean white fish fillets, cut into 3- x 1-inch pieces
• 2 tablespoons dry sherry
• 2 tablespoons minced fresh parsley

1. Heat oil in a Dutch oven over medium-high heat. Add onion, bell pepper, crushed red pepper, and garlic; saute 5 minutes. Add potato and next 7 ingredients (potato through bay leaf); bring to a boil. Reduce heat; simmer 15 minutes. Stir in cod and sherry; cook an additional 15 minutes or until fish flakes easily when tested with a fork. Stir in parsley.

olive oil, onion, green bell pepper, red pepper, garlic, red potato, tomato, clam juice, white wine, tomato paste, salt, black pepper, bay leaf, cod, sherry, parsley

Taken from www.myrecipes.com/recipe/spicy-fish-stew (may not work)