Fish Stew with Tomatoes and Asparagus

Ingredients

• 2-3 tablespoons/glugs of extra virgin olive oil
• Large red onion, chopped
• 2-3 cloves garlic, minced
• 2 tablespoons Italian seasoning
• Large red bell pepper, seeded and diced
• Bunch fresh asparagus, ends trimmed, cut into 1-2″ pieces
• (2) 28-oz. cans diced tomatoes
• 16 oz. firm white fish fillet, cut into 2-3″ chunks (haddock works well)
• 3 cups V-8 Hot & Spicy Low Sodium vegetable juice
• 1 tablespoon crushed red pepper
• Salt and pepper, to taste
• Shredded parmesan, to top

Instructions

1. 1
   In large saucepan over medium heat, saute onions and garlic in olive oil until tender.
2. 2
   Add Italian seasoning, and saute for about a minute.
3. 3
   Add bell pepper and asparagus, and continue sautéing for several minutes until tender crisp.
4. 4
   Add diced tomatoes with juices, and pour in enough V-8 juice to make the mixture “brothier” (i.e., almost covering vegetable mixture, or about 3 cups).
5. 5
   Cover and simmer for about 10 minutes. Stir in fish chunks and a tablespoon or two of crushed red pepper.
6. 6
   Cover and simmer until fish is cooked through and vegetables are tender, about 10-15 minutes. Season with salt and pepper to taste, and serve topped with shredded parmesan.