Jill's Fish Stew

• 1 tbsp Olive Oil
• 1/2 lb Jalapeno sausage
• 1 Onion diced
• 4 clove Garlic
• 1 Yellow bell pepper diced
• 1 Red bell pepper diced
• 1/2 tsp Nutmeg grated
• 1 tsp Salt and pepper
• 1/2 tbsp Thyme
• 1/2 tbsp Cumin
• 1/2 tsp Cayenne
• 28 oz Diced tomatoes (Rotel) 1/2 drained
• 1 Chipotle pepper
• 1 cup Chicken stock
• 14 oz Canned Chickpeas drained
• 1 lb Tilapia or other white fish
• 1 Sweet paprika with salt and pepper on Fish
• 1 Cilantro

1. Dutch oven (my favorite is ceramic) - olive oil.
2. Start cooking sausage until just browned.
3. Add onion, bell peppers, garlic.
4. Saute for 5 minutes.
5. Add nutmeg, salt ,pepper, thyme, cumin, and cayenne.
6. Add Diced Tomatoes, stock, and beans.
7. Let cook for 15 minutes.
8. Rest fish in the sauce until opaque 5 - 7 minutes.
9. Ladle in bowls with cilantro.
10. Serve with crusty bread.

olive oil, sausage, onion, clove garlic, yellow bell pepper, red bell pepper, nutmeg, salt, thyme, cumin, cayenne, tomatoes, pepper, chicken stock, chickpeas drained, tilapia, paprika, cilantro

Taken from cookpad.com/us/recipes/344732-jills-fish-stew (may not work)