fish stew

Ingredients For fish stew

• 3 Tbsp

  olive oil (substitute canola oil)
• 1 c

  yellow onions, finely chopped
• 1/2 c

  celery, diced
• ground himalayan sea salt, to taste and divided
• freshly ground black pepper, to taste and divided (i always use mixed peppercorns)
• 1/2 c

  red peppers, diced
• 1/2 c

  yellow peppers, diced
• 3 lg

  cloves garlic, pressed
• 1 Tbsp

  tomato paste
• 1 can

  (14 oz.) diced tomatoes
• 1 Tbsp

  fresh thyme, chopped (substitute 1 tsp. dried thyme)
• 1/2 Tbsp

  smoked paprika
• 1/4 tsp

  red pepper flakes
• 1 c

  (8 oz.) clam juice
• 1 c

  low-sodium chicken broth (substitute vegetable broth)
• 1/2 c

  dry white wine
• 1 Tbsp

  capers, rinsed
• 1 1/2 lb

  skinless, boneless white fish fillets (such as red snapper, cod, halibut, sea bass, etc), pat dry and cut into 1-inch pieces
• 1/4 c

  fresh chopped parsley, for garnish