Ingredients
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2 tablespoons extra-virgin olive oil
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1 medium onion, chopped
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4 cloves garlic, minced
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1 pound flaky white fish, such as haddock, tilapia or cod (see Tips), cut into 1 1/2-inch pieces
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1 14-ounce can diced tomatoes
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1 Anaheim or poblano chile pepper, chopped
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¼ cup packed chopped fresh cilantro
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2 tablespoons sliced pimiento-stuffed green olives
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1 tablespoon capers, rinsed
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1 teaspoon dried oregano
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½ teaspoon salt
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½ cup water, as needed
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1 avocado, chopped (optional)
Directions
- Heat oil in a large high-sided skillet or Dutch oven over medium heat. Add onion and cook, stirring occasionally, until softened, about 2 minutes. Add garlic and cook, stirring, for 1 minute.
- Add fish, tomatoes and their juices, chile pepper, cilantro, olives, capers, oregano and salt; stir to combine. Add up to 1/2 cup water if the mixture seems dry. Cover and simmer for 20 minutes. Remove from the heat. Serve warm or at room temperature, garnished with avocado (if using).
