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1
Preheat the broiler.
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2
Pull out the cores of the red peppers; then halve them lengthwise and remove the ribs and seeds.
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3
Toss the peppers with a little olive oil, salt, and pepper.
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4
Place them on a cookie sheet, skin side up, and broil for 10 minutes, until really charred and blistered.
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5
Put the peppers into a bowl, cover with plastic wrap, and steam for about 10 minutes to loosen the skins.
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6
Peel the peppers and cut them into big strips.
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7
Heat a 2-count of oil in a wide pot.
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8
Add the roasted peppers, potatoes, zucchini, olives, garlic, thyme, tarragon, and lemon slices.
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9
Saute everything together for a few minutes over medium heat to coat in the oil and soften; season with salt and pepper.
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10
Add the chicken stock, wine, and lemon juice.
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11
Bring to a boil, then reduce the heat, and let it slowly simmer down for 30 minutes while you prepare the fish.
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12
Rub a little olive oil and salt and pepper on the fish fillets.
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13
Add a 2-count drizzle of olive oil to a skillet and place over medium heat.
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14
When the pan is nice and hot, sear the fish, skin side down.
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15
Gently press on the fish with a spatula to crisp up the skin.
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16
Carefully transfer the fish to the pot of vegetables, skin side up.
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17
Turn the heat down to low, cover, and simmer for 5 minutes.
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18
Keep an eye on it; dont let the liquid boil or cook the fish too long or it will fall apart.
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19
Serve the fish and vegetables in wide, shallow bowls with a ladle of broth and a drizzle of olive oil.
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20
Home-style goodness!
