Fish Stew

 

I originally got the fish for fish pie, which I first had in the UK and have loved. Since I’ve done a couple of pies recently (Cottage Pie and Beef & Stout Pie), I got a bit tired of heavy dishes, so I decided to use the fish for a lighter dish. I paired it with simple buttered pasta (I had purchased this taglioni with truffle).

• 1/4 cup extra virgin olive oil
• 1 large onion, chopped
• 3 large cloves garlic, minced
• 1 8-oz can tomato sauce
• 1-1/2 lbs firm fish fillets, cut into 2-inch pieces
• 1/4 tsp dried oregano
• 1/4 tsp dried thyme
• hot sauce
• salt and pepper
• cooked pasta

1. Heat olive oil in a Dutch oven over medium-high heat. Add onion and sauté 4 minutes. Add the garlic and cook a minute more.
2. Add 1/2 cup water, tomato sauce, and fish. Bring to a simmer, and let simmer until the fish is cooked through and easily flakes apart, about 3 to 5 minutes. Add herbs, hot sauce, and salt and pepper to taste.
3. Serve over pasta.