Tomato-Rich Fish Stew

3 1/2 ounces sun-dried tomatoes 2 tablespoons olive oil
1 large yellow onion, chopped 1 green bell pepper, chopped 2 (8 ounce) bottles clam juice
2 (14 ounce) cans diced tomatoes (no salt added)
1 cup dry red wine (or substitute broth or tomato juice)
4 garlic cloves, crushed
4 tablespoons fresh herbs (such as thyme, rosemary or basil)
2 bay leaves
1/2 cup kalamata olives, sliced 1 (15 ounce) can navy beans, drained and rinsed
1 pound firm fish (grouper, tilapia or tuna), cut in 2- to 3-inch chunks 2 teaspoons fennel seeds, lightly crushed
1 pinch Salt and pepper, to taste 1/2 cup grated Parmesan cheese

In a pan, simmer sun-dried tomatoes in 1 1/2 cups water until very soft; discard water.

In a large pot, saute onion and green pepper in oil until softened.

In a food processor or blender, combine sun-dried tomatoes and 1 bottle clam juice until smooth; add to pot. Stir in remaining clam juice, diced tomatoes, wine, garlic, herbs, bay leaves and olives.
Simmer 20 minutes.

Add beans, fish, fennel seeds, salt and pepper. Simmer until fish is done, about 10 minutes. Remove bay leaves. Ladle into bowls; sprinkle with cheese.

Rain Arora

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