This recipe first appeared in Woman’s Day .
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Ingredients
1 tablespoon olive oil
1 red capsicum, seeded, thinly sliced
1 yellow capsicum, seeded, thinly sliced
1 red onion, thinly sliced
2 celery stalks, finely chopped
1/2 cup chopped, pitted olives
4 garlic cloves, crushed
2 anchovy fillets, finely chopped
1 tablespoon dried oregano
400 gram can diced tomatoes
1 cup fish stock
400 gram firm white fish fillets, cut into chunks
cooked white rice, crusty baguette to serve
Method
1. In a large saucepan, heat oil on medium. Sauté capsicums, onion, celery, olives, garlic and anchovies for 6-8 minutes until tender. Add oregano and cook for a further 2 minutes.
2. Stir in diced tomatoes and stock, then bring to the boil. Reduce heat to low. Simmer, covered, for 10-15 minutes until slightly reduced.
3. Mix in fish. Cook, stirring gently, for 4-5 minutes until fish is cooked through. Season.
4. Serve stew on a bed of freshly cooked white rice. Accompany with crusty baguette.
You can use marinara mix or other seafood of choice.
Note
Woman's Weekly Food
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Recipe By:
Woman's Day (NZ edition)