Italian Whitefish Stew



1 pound white fish — flounder, cod, haddock, tilapia
1 medium onion
8 Campari tomatoes — or two regular tomatoes
1/2 head garlic (optional)
1/2 teaspoon Italian seasonings
1 tablespoon olive oil


Slice the onion crosswise into 1/8 inch thick disks. Cut the onions into 1/4 inch thick slices. Crush 1/2 head of garlic. This is optional. If you don’t like garlic, leave it out.

Preheat a frying pan over medium heat. Put the olive oil in the pan, then your fish filets. Lightly brown the fish, but don’t overcook. Takes about five minutes.

Layer the onions then the tomatoes over the fish. Then shower the garlic on top of the tomatoes. Finish by sprinkling the Italian seasonings over the tomatoes.

Cover and simmer for 30 minutes. Lower the heat to 1/4 if the contents begin to boil.

Congratulations! You just made Italian Any White Fish Will Do Stew. Serve over brown rice or serve with a side of whole grain pasta drizzled with olive oil.

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