Puerto Rican Fish Stew

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1 pound flaky white fish (cod, haddock or tilapia), cut into 1-1/2 inch pieces
• 1 (14-ounce) can diced tomatoes
• 1 Anaheim or poblano chili pepper, chopped
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons pimento stuffed green olives, sliced
• 1 tablespoon capers, rinsed
• 1 teaspoon dried oregano
• 1/4 cup St. James Winery Pioneer White Wine
• 1/4 cup water
• 1 avocado, chopped

Instructions

1. Heat oil in a large high-sided skillet or Dutch oven over medium heat. Add onion and cook, stirring occasionally, until softened. Add garlic and cook, stirring for 1 minute.
2. Add fish, tomatoes and their juices, chili pepper, cilantro, olives, capers, wine and oregano.
3. Add the water if mixture seems dry.
4. Cover and simmer for 20 minutes.
5. Serve warm or at room temperature.
6. Garnish with avocado.