tomato-rich fish stew

Ingredients

• Servings: 8
• 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 (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

Recipe

• 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, , 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.