2 pounds
tilapia or other firm fish
1 pound
bay scallops or shrimp
olive oil (enough to coat pot)
large onion (diced)
4 cloves
garlic (minced)
colorful bell peppers (diced large)
1 can
crushed tomatoes (28 oz)
1 quart
vegetable broth or fish stock
2 packages
spinach (cleaned)
1⁄2 bunch
fresh dill (minced)
1 dash
hot sauce (or to taste)
salt and pepper (to taste)
fresh parsley (leaves coarsely chopped, optional)
lemons (cut into wedges, optional)


Clean and cut the fish into large chunks. Coat the bottom of a soup pot with oil, and over medium heat, saute the onion and garlic until golden. Add the diced peppers and cook another few minutes, stirring occasionally. Add the tomatoes and broth and simmer until the peppers are done, about 10 minutes. Just before serving, add the fish and seafood to the stew and place the spinach on top. Cover and steam until the spinach is wilted. Stir the spinach and hot sauce into the stew. Serve garnished with parsley. Pass lemon wedges and hot sauce at the table.  (Recipe #227)

Dietary Preferences: