Italian Fish and Vegetable Stew Recipe

Name: Italian Fish and Vegetable Stew
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 servings
Ingredients: 1 lb. firm white skinless fish fillets (such as mahi-mahi, cod, or halibut), cut into 2' pieces; Kosher salt, freshly ground pepper; 1 Tbsp. fresh lemon juice; 1 Tbsp. red wine vinegar; 1/2 tsp. Dijon mustard; 3 Tbsp. extra-virgin olive oil, divided; 1 cup dry or instant polenta (coarse cornmeal); 1 garlic clove, smashed; 1 medium yellow bell pepper, seeds and ribs removed, cut into 2' pieces; 1 medium zucchini, cut into 2' pieces; 1 pint cherry or grape tomatoes, halved; 1 Tbsp. slivered fresh basil (or 1 tsp. dried), plus whole leaves for serving; 1 tsp. chopped fresh oregano (or 1/2 tsp. dried), plus whole leaves for serving

Ingredients

1 lb. firm white skinless fish fillets (such as mahi-mahi, cod, or halibut), cut into 2" pieces
Kosher salt, freshly ground pepper
1 Tbsp. fresh lemon juice
1 Tbsp. red wine vinegar
1/2 tsp. Dijon mustard
3 Tbsp. extra-virgin olive oil, divided
1 cup dry or instant polenta (coarse cornmeal)
1 garlic clove, smashed
1 medium yellow bell pepper, seeds and ribs removed, cut into 2" pieces
1 medium zucchini, cut into 2" pieces
1 pint cherry or grape tomatoes, halved
1 Tbsp. slivered fresh basil (or 1 tsp. dried), plus whole leaves for serving
1 tsp. chopped fresh oregano (or 1/2 tsp. dried), plus whole leaves for serving

	PREP TIME 30m	COOK TIME 30m	TOTAL TIME 1h
YIELD 4 servings

Instructions

Season fish with salt and pepper.
Whisk lemon juice, vinegar, mustard, and 2 Tbsp. oil in a medium bowl.
Add fish, toss to coat, and chill until ready to use.
Cook polenta according to package directions.
Meanwhile, heat remaining 1 Tbsp. oil in a large skillet over medium-high.
Cook garlic, stirring occasionally, until beginning to brown, about 2 minutes.
Transfer garlic to a plate.
Cook bell pepper in same skillet, stirring frequently, until beginning to brown and soften, about 3 minutes.
Add zucchini, cover, and cook 3 minutes.
Reduce heat to medium-low.
Add tomatoes, garlic, fish and dressing, 1 Tbsp. slivered basil, and 1 tsp. chopped oregano; season with salt and pepper.
Cover and simmer just until fish is cooked through, about 5 minutes.
Discard garlic, if desired.
Divide polenta among bowls.
Arrange fish mixture over.
Garnish with basil and oregano.