Provencal Fish Stew

1. 1

   In a large skillet heat the oil over moderate heat. Add the onion and garlic and saute for 5 minutes or until the onion is soft.

2. 2

   Add the bell pepper and cook for 4 minutes or until crisp-tender.

3. 3

   Add the tomatoes and their juice, the broth fennel seeds, salt, cayenne and olives. Bring to a boil. Reduce to a simmer; add the halibut and cod, cover and cook for 7 minutes or until the fish are cooked through. Stir in the basil and serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.