This is a recipe for a fish broth to make your fish meals taste delicious. This recipe was in my Sunday newspaper and was written by Jane Taschereau. I have modified the recipe by cutting the ingredients in half.
1 twenty-eight ounce can diced tomatoes in juice
1/2 red bell pepper, diced
1/2 large onion, diced
2 cloves garlic, minced
1/2 teaspoon each: salt, pepper
1/4 teaspoon stevia
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1 and 1/2 Tablespoons Olive Oil
1. In a large kettle, saute onion and red bell pepper in olive oil for about 10 minutes.
2. Add garlic and cook another 3 minutes.
3. Add tomatoes and seasonings, and cook gently for about 20 minutes.
4. Add your fish and return to simmer for 10 minutes.
Note: Broth can be made ahead and reheated when needed. Add fish and simmer for 10 minutes. Serve with hot whole wheat bread.