Italian Fish Stew

• 2 tablespoons olive oil
• 2 onions chopped
• 4 sticks celery chopped
• 4 cloves garlic chopped
• 2 11/16 cups chopped tomatoes can
• 1 1/8 pounds potatoes peeled and cut into 3-4cm chunks
• 2 bay leaves -3
• 2 1/8 cups vegetable stock
• black pepper
• 1 1/3 pounds fish fillets Pollock, tilapia, cod, etc.
• 1 lemon small
• 4 tablespoons fresh flat leaf parsley pack, chopped
• 13/16 cup fresh dill chopped
• 2 tablespoons capers optional

1. Heat the olive oil in a saucepan, and fry the onion and celery for 5 minutes. Add the garlic and continue to cook for 3 to 4 minutes.
2. Add the tomatoes, potatoes, bay leaves and stock and season with black pepper. Bring to the boil and simmer for 15 minutes.
3. Add the fish and simmer for a further 10 to 15 minutes until the potatoes are tender and the fish is cooked. Add the lemon juice, herbs and capers (optional).
4. Check the seasoning and serve with slices of Oat & Nutty Bread spread with Flora pro.activ. You can freeze what's left to enjoy another day.

olive oil, onions, celery, garlic, tomatoes, potatoes, bay leaves, vegetable stock, black pepper, fish, lemon small, flat leaf parsley pack, dill, capers optional

Taken from www.yummly.com/recipe/Italian-Fish-Stew-378969 (may not work)