Fish Stew

The Lenten season is here and I want to think of ways to serve meatless dishes. When I say meatless, I was referring to chicken, pork, beef, duck, veal and everything else that does not belong to the seafood, fruits and vegetable group. I had left over eggplant, a can of diced basil-oregano flavored tomatoes, 1/4 of a red bell pepper, flat leaf parley, fish fillets, a few carrots and potatoes. So I combined the ingredients and made a hearty stew that I think would go well with a sliced toasted bread or croutons.

3 cloves of garlic, minced
1 medium onion, diced (about 1/3 cup)
1 tbsp. each of olive oil and butter
1/4 cup red bell pepper, diced
1 1/2 cup eggplant, diced
1/2 cup carrots, diced
1 cup potatoes, diced
1 can of diced tomatoes, basil - oregano flavored
1 tbsp. soy sauce
1 tsp. all-purpose seasoning or italian seasoning
salt and pepper to taste
1 tsp. sugar
250 grams firm white fish fillet, cut into 1x1/2x1/2 inches
1/4 cup chopped flat leaf parsley

Saute the garlic and onions in oil and butter until the onions are tender. Add the bell pepper and eggplant. Stir until the eggplants are tender. Add the carrots and potatoes and diced tomatoes. Add 1 1/2 can (of the diced tomatoes) of water or no-sodium chicken stock. Season with soy sauce, seasonings, salt and pepper to taste. Add the sugar. Let the broth simmer in a covered pot until the potatoes are cooked. Add the fish and turn off the heat. Cover the pot and let the fish cook in the remaining heat.
Sprinkle the parsley when ready to serve warm.