Fish Stew for Two

This would be good with shrimp or scallops, too

2 T olive oil
1 small green pepper, diced
1 small onion, diced
1 large clove garlic, minced
14-oz stewed tomatoes
1 T tomato paste
1-1/2 t fresh basil
1/2 t dried oregano
1 bay leaf
salt and pepper
1/4 C dry red wine
1/2 lb halibut or scrod
1 t lemon juice
Lemon rice or brown rice

Saute veggies, add everything else but fish and lemon juice. Simmer 15 minutes.

Cut the fish in 1-inch chunks, add to the stew. Cover, simmer 5-10 minutes longer until fish is no longer transparent. Stir in lemon juice.

Serve in bowls over rice.

Lemon rice: 1 T butter, 1/2 C rice, 1/4 t salt, 1 C water, 2 1-inch pieces of lemon peel, 1 T minced parsley.