Step-by-Step Instructions

1. 1.Sauté Onions and Celery

   In a large saucepan over medium heat, add olive oil. Once the oil is hot, add the diced onions and diced celery. Season with a fair amount of ground sea salt and freshly ground black pepper. Sauté the ingredients for 4 minutes.

2. 2.Add Bell Peppers

   Add the diced red peppers and diced yellow peppers to the saucepan. Sauté the vegetables for 3 minutes.

3. 3.Incorporate Garlic and Tomato Paste

   Add the pressed garlic and cook for only 1 minute. Next, add the tomato paste and stir until well blended, ensuring the vegetables are coated.

4. 4.Add Tomatoes and Spices

   Add a can of diced tomatoes, fresh chopped thyme, smoked paprika, and a tiny amount of red pepper flakes. Combine the ingredients very well and let it simmer for 1 minute.

5. 5.Pour in Liquids

   Pour in the clam juice, chicken broth (or vegetable broth), and dry white wine. Give the mixture a good stir.

6. 6.Boil and Simmer Broth

   Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to medium and let it simmer for 20 minutes.

7. 7.Prepare the Fish

   While the broth is simmering, pat the white fish fillets dry. Cut the fish into 1-inch pieces and season generously on one side with ground sea salt and freshly ground black pepper.

8. 8.Add Capers and Fish

   After the broth has simmered for 20 minutes, add a tablespoon of capers. Stir well. Carefully add the seasoned fish pieces to the stew. Spoon the broth over the fish to keep it moist and ensure all pieces are well covered.

9. 9.Final Simmer and Rest

   Set a timer for 5 minutes and let the stew simmer. Once the cooking time is done, remove the saucepan from the heat. Cover the pot for 3 minutes before serving to ensure the fish is properly cooked.

10. 10.Serve the Fish Stew

    Garnish the fish stew with fresh chopped parsley and serve hot with crusty bread.