Fish Stew with Yukon Gold Potatoes and Peas

Here is another good meal for a wintery day. Again, really nutritious and healthy, fat free and packed with vitamins and fiber. I wanted to do this stew with halibut but unfortunately it is out of season and I had to buy red grouper instead. You can really use any fish you like, including cod. You can make your own fish stock or buy it at your local fish market. If you like your food spicy you can add some cayenne and fire it up!

FISH STEW WITH YUKON GOLD POTATOES AND PEAS

SERVES 4

3 tablespoons of olive oil
1/2 onion (chopped)
1 garlic (chopped)
1 1/2 to 2 lb. of Halibut or Grouper
8 medium yukon gold potatoes
1 1/2 cups of peas
1 1/2 cups of fish stock
3 tablespoons of flat leaf parsley (finely chopped)
salt and pepper

Preheat a deep sauté pan and add the olive oil, the onion and garlic and cook at medium heat for 1 minute. Add the potatoes peeled and sliced in 1/2 inch rounds; sauté for another 3 minutes. Add the fish stock and simmer covered for about 12-15 minutes. Add the peas (frozen or fresh), the parsley and the fish lightly covered in flour; cover the pan and simmer until the fish is done, 7-10 minutes. Eat right away! Enjoy!