Recipe Tomato-Rich Fish Stew (Seafood)

Required Ingredients:

• 3 1/2 ounces sun-dried tomatoes
• 2 tablespoons olive oil
• 1 large yellow onion, chopped
• 1 green bell pepper, chopped
• 2 (8 ounce) bottles clam juice
• 2 (14 ounce) cans diced tomatoes (no salt added)
• 1 cup dry red wine (or substitute broth or tomato juice)
• 4 garlic cloves, crushed
• 4 tablespoons fresh herbs (such as thyme, rosemary or basil)
• 2 bay leaves
• 1/2 cup kalamata olives, sliced
• 1 (15 ounce) can navy beans, drained and rinsed
• 1 pound firm fish (grouper, tilapia or tuna), cut in 2- to 3-inch chunks
• 2 teaspoons fennel seeds, lightly crushed
• 1 pinch Salt and pepper, to taste
• 1/2 cup grated Parmesan cheese

Preparing/Cooking:

• In a pan, simmer sun-dried tomatoes in 1 1/2 cups water until very soft; discard water.
• In a large pot, saute onion and green pepper in oil until softened.
• In a food processor or blender, combine sun-dried tomatoes and 1 bottle clam juice until smooth; add to pot.
• Stir in remaining clam juice, diced tomatoes, wine, garlic, herbs, bay leaves and olives.
• Simmer 20 minutes.
• Add beans, fish, fennel seeds, salt and pepper.
• Simmer until fish is done, about 10 minutes.
• Remove bay leaves.
• Ladle into bowls; sprinkle with cheese.

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