Spicy Fish Stew

Ingredients

• 1  bay leaf 
• 0.3 teaspoon pepper black
• 1.5 cups bottled clam juice 
• 1.5 pounds cod white lean cut into 3- x 1-inch pieces
• 0.5 teaspoon pepper red crushed
• 2 tablespoons cooking sherry dry
• 1 cup cooking wine dry white
• 2 tablespoons parsley fresh minced
• 3  garlic cloves minced
• 0.8 cup bell pepper green chopped
• 1.5 tablespoons olive oil 
• 2 cups onion chopped
• 1.3 pounds potatoes red halved
• 0.5 teaspoon salt 
• 1.5 cups tomatoes peeled seeded chopped
• 1 tablespoon tomato paste 

Equipment

• dutch oven

Directions

1. Heat oil in a Dutch oven over medium-high heat.
2. Add onion, bell pepper, crushed red pepper, and garlic; saut 5 minutes.
3. Add potato and next 7 ingredients (potato through bay leaf); bring to a boil. Reduce heat; simmer 15 minutes. Stir in cod and sherry; cook an additional 15 minutes or until fish flakes easily when tested with a fork. Stir in parsley.