Gluten Free Creole Tomato Fish Stew Recipe

2 Tbsp olive oil
1 medium sweet onion, diced
2 stalks celery, diced
1 small green pepper, diced
2 cloves garlic clove, minced
2 Tbsp chopped fresh parsley
1 bayleaf
1/4 tsp rosemary
1 tsp cumin
1 can (28 oz) diced tomatoes
1 lb fresh fish, cut into small chunks
2 cups hot cooked brown rice

Put olive oil in a large pot over medium heat, add the onion, celery, and green pepper and cook, stirring, until veggies soften. Add garlic and cook, stirring, for 1 minute more.

Add the parsley, bayleaf, rosemary, and cumin, and cook for 1 minute more.

Add the tomatoes and cook until just hot, then turn heat down to low and simmer (uncovered) for 15 minutes.

Add the fish pieces, gently pushing down to submerge them, trying not to break them up any more. Continue cooking on low heat for about 8 to 10 minutes or until the fish is cooked through.

To serve, ladle fish stew into bowls and top with a generous spoonful of hot cooked rice in the center of the bowl.

Will serve 2 to 4.