In my kitchen, there are days when we try to eat healthy, and days when we indulge.

I would count this meal as in between. I have been trying to eat healthy foods by adding a lot more vegetables to my dishes, in the hopes of repairing my liver. I just want to make it clear that my liver issues have nothing to do with alcoholism. But my issue is something that the doctors have said may have been with me my whole life. But enough about the negative, let’s focus on the absolute positive.
   

With this dish, you can use almost any kind of boneless fish fillet and it will always taste fabulous. I have made this dish using Halibut and Salmon.
    
Some people even use large shrimp. Some also add celery stalks, and others add asparagus.
 
The smells that will be coming from this pot will be wonderful. My 14 year old couldn’t stop eating it! All you need is a crusty baguette, and you are good to go.
 
    

4 fish filets
4 tablespoons extra virgin olive oil divided
1 can of tomato sauce
1 can of tomato paste
1 cup water
1 large onion sliced into rings
1 large zucchini sliced
1 large yellow squash sliced
1 green bell pepper sliced into rings
1 orange bell pepper sliced into rings
Salt and pepper to taste
In a medium bowl, mix tomato paste and tomato sauce until combined.
In a medium pot, begin the layers by adding 1 tablespoon of olive oil, about 3-4 slices of each vegetable, and add a fish filet. Sprinkle this layer with salt and pepper, then add about a 3/4 cup of sauce on top. Repeat this process, until you have 4 equal layers. Cover with a top. Set heat on medium, and let cook until fish and veggies are done, about 40 minutes. While cooking, try not to stir, as this may break up the fish fillets to much, so I usually just shimmy the pot like every ten minutes as it cooks. I added a pinch of crushed red pepper flakes in to give it some heat. But that it totally optional. This stew is wonderfully delicious. Try this stew and you will see!

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