Fish stew

INGREDIENTS

• 2 tablespoons olive oil
• 1 tablespoon minced fresh garlic
• 1 tablespoon pili pili spice
• 1 teaspoon xawaash
• 3 mixed bell peppers (red green and yellow)
• 3 large tomatoes or 1 large canned tomato sauce
• 2 teaspoons kosher salt
• 2 white fish cut in half you should have 4 chunks
• 2 tablespoons chopped parsley or cilantro
• 1 cup of water 

Instructions

1. Heat the olive oil in a large, heavy saucepan over medium heat. Add the garlic, bell peppers and spices. Cook, stirring, for 1 minute.
2. Whisk in the tomato sauce and kosher salt. When the mixture starts to boil, add water and the fish pieces, spooning the sauce on top to cover them. Bring back to a gentle boil.
3. Cover (use heavy-duty foil if your skillet does not come with a lid), lower the heat to medium-low, and cook until the fish is cooked through, about 15 minutes. Garnish with parsley and serve

Yield 

5 or 3 

Time:

Prep time: 15

Cook time: 45

Tools & Equipment - 

Spatula 

Knife 

Cutting board 

Bowl 

Plate 

Serving Suggestions 

Rice 

Potatoes