1 ½poundsmoderately firm fish fillet, I used a combination of sea bass and red snapper, cut into chunks (1 ½ -inch pieces)
Salt and black pepper
Extra virgin olive oil
1red bell pepper,chopped
1 28-ouncecan whole tomatoes
4cupsvegetable stock or fish stock
1cuppacked chopped fresh parsley
1cuppacked chopped fresh cilantro
3green onionschopped (both white and green parts)
1. In a small bowl, mix the spices together. Season the fish with a good pinch of kosher salt and black pepper and 2 to 3 teaspoons of the spice mixture; toss to coat.
2. In a large pot or Dutch oven, heat 3 tablespoons extra virgin olive oil over medium-high heat. Add the onions, bell peppers, celery, and garlic. Cook, tossing regularly, for 5 minutes or until the vegetables soften. Season with a good pinch of kosher salt and black pepper. Add the remainder of the spice mixture.
3. Add the tomatoes and fish broth. Bring to a boil, then lower the heat to medium-low. Cover the pot part-way and let simmer for 20 minutes. Add the fish and cook for about 4 to 5 minutes or until the fish is cooked through (do not over-cook the fish, remember it will continue to cook in the hot broth even after you remove it from the heat).
4. Stir in the parsley, cilantro, green onions. Finish with lemon juice. Serve immediate