Sicilian fish stew with cod and roasted red peppers
- 1 yellow onion
- 2 sticks celery
- ⅓ cup olive oil
- 1 ½ tbsp minced garlic
- 2 cups canned diced tomato with herbs
- 6 cups vegetable broth
- 1 cup white wine
- ¾ tsp red pepper flakes
- 2 lbs cod (8 oz, 8 oz, 8 oz, 8 oz portions)
- 2 cups roasted red peppers
Dice onion and celery. Heat olive oil in a large pot, then add onion, celery and garlic. Saute 4 minutes.
Add diced tomato, broth, white wine and red pepper flakes; simmer 5 minutes.
Meanwhile, cut cod into 2-inch pieces. Chop roasted red peppers. Add both to the pot and cook 5 to 7 minutes more, until cod is opaque and flakes easily with a fork.
Season with salt and pepper to taste.