Fish Stew With Peppers
|White fish fillet||1⁄4 Pound, cut into 1-inch pieces|
|Boiling potatoes||1 1⁄2 Pound|
|Green bell peppers||1 Medium|
|Red onion||1 Medium|
|Garlic||1 Clove (5 gm)|
|Canned plum tomatoes||14 Ounce (1 Can, With Liquid)|
|Dried dill||1 Teaspoon|
|Ground black pepper||1⁄4 Teaspoon|
1. Check the fish for any visible bones and remove.
2. Wash the potatoes and bell pepper; peel the onion and garlic. Slice the potatoes, pepper and onion 1/4 inch thick, and mince the garlic; set aside.
3. Combine the tomatoes and their liquid, the onions, garlic and bay leaf in a large nonstick skillet, and bring to a boil over medium-high heat, stirring to break up the tomatoes. Add the potatoes, dill and sugar, and stir to combine. Cover the pan, reduce the heat to medium and simmer, turning the potatoes occasionally, 15 minutes, or until the potatoes are just tender. Add the bell pepper, cover and cook 5 minutes more. Add the fish, black pepper and salt, cover and cook 2 to 3 minutes, or until the fish is opaque.