Tomato Fish Stew

1. 1

   In a medium Dutch oven, heat the oil over low heat. Add the onion and bell pepper, season with salt and black pepper and cook, stirring, until softened, about 10 minutes.

2. 2

   Stir in the tomato paste and cook for 1 minute. Stir in the cayenne and cook for 30 seconds.

3. 3

   Stir in the crushed tomatoes and 1 cup water, season with salt and black pepper, increase the heat to medium and cook until heated through, about 5 minutes.

4. 4

   Add the tilapia fillets one at a time and simmer until the fish is flaky and cooked through, about 10 minutes.

* Per serving · 4 servings · Values may vary.