Mediterranean fish stew recipe

Ingredients

• 2 red bell peppers, sliced
• 2 medium onions, sliced
• 1 medium eggplant, cut into 1-inch pieces
• 2 medium zucchini, cut into 1-inch pieces
• 1 cup sliced mushrooms
• 6 medium tomatoes, chopped
• 2 cloves garlic, finely chopped
• 1 teaspoon herbes de Provence
• ¼ teaspoon black pepper
• ½ pound firm fish fillets (such as halibut, bass, salmon), cut into 1-inch pieces
• 2 tablespoons fresh chopped parsley
• 1 tablespoon fresh lemon juice

1. Heat ⅛ cup water in a large pan. Add the bell peppers and onions and cook for 3 minutes. Add the eggplant, zucchini, and mushrooms and continue cooking for another 6 to 8 minutes or until tender, adding more water if necessary to keep from sticking.
2. Add the tomatoes, garlic, herbes de Provence, and black pepper and simmer on low heat for 4 minutes.
3. Add the fish to the stew and mix in gently. Cover and simmer on low heat for 8 to 10 minutes, stirring occasionally.
4. Before serving, stir in parsley and lemon juice.