Sea bass stew with olives and capers.

This dish smells of the Mediterranean. This stew can be prepared in Italy, France, and Israel. Only each country will have its own spices: in Israel – za’atar, in France – thyme and marjoram, and Italians are known for their love of oregano and basil.

Serve the stew warm as a main dish or cool completely and serve as an appetizer.

What is needed:
450 g of sea bass fillet;
400 g of tomatoes, canned in their own juice;
1 cup of olives;
1 Art. l. capers;
1 medium onion;
4 cloves of garlic;
1 green chili pepper;
a small bunch of cilantro;
1 tsp. dried oregano;
olive oil;
salt, ground black pepper.

What shall I do:
1. Cut the fish fillet into large pieces (approximately 3×2 cm). Peel the onion and cut it into medium cubes, chop the garlic. Remove pits from olives, cut into circles. Coarsely chop the capers. Peel the tomatoes and cut them into pieces, save the juice. Cut the chili pepper into very thin rings, if desired, remove the seeds.

2. Heat the olive oil in a deep frying pan and fry the onion over medium heat until soft, 5 minutes. Add the garlic and fry for another 1 minute. Put the fish, tomatoes, chili pepper, olives, capers and cilantro in the pan. Add salt, add dried oregano and mix gently.

3. Pour 1/2 cup of tomato juice into the pan, cover with a lid and simmer over low heat for 20 minutes. Season the stew with black pepper.