Fast, healthy, one-pot—what could be better about this fish stew? How about this: it's a recipe that's likely friendly for those living with Crohn's Disease and Colitis.
Recipe information
Total Time
30 minutes
Yield
4 servings
Ingredients
Preparation
Step 1
Season fish with salt and pepper. Whisk lemon juice, vinegar, mustard, and 2 Tbsp. oil in a medium bowl. Add fish, toss to coat, and chill until ready to use.
Step 2
Cook polenta according to package directions.
Step 3
Meanwhile, heat remaining 1 Tbsp. oil in a large skillet over medium-high. Cook garlic, stirring occasionally, until beginning to brown, about 2 minutes. Transfer garlic to a plate.
Step 4
Cook bell pepper in same skillet, stirring frequently, until beginning to brown and soften, about 3 minutes. Add zucchini, cover, and cook 3 minutes.
Step 5
Reduce heat to medium-low. Add tomatoes, garlic, fish and dressing, 1 Tbsp. slivered basil, and 1 tsp. chopped oregano; season with salt and pepper. Cover and simmer just until fish is cooked through, about 5 minutes. Discard garlic, if desired.
Step 6
Divide polenta among bowls. Arrange fish mixture over. Garnish with basil and oregano.
Recipe notes
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