Whitefish and Vegetable Stew

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2 tbsp extra virgin olive oil
1 onion, diced
2 carrots, chopped
1 1/2 lbs potatoes, chopped
1 tsp salt
1/4 tsp pepper
1 celery stalk, chopped
3 garlic cloves, minced
1 1/2 tsp dried thyme
1 1/2 tsp ground coriander (we did not have)
1/2 tsp red chili flakes
3/4 cup white wine
1 28 oz can diced tomatoes
1 cup chicken or vegetable broth
1 1/2 lbs skinless whitefish fillets sliced into 1-inch pieces (we used the ones we bought from the fish guy)
2 tbsp fresh lemon juice
1 tsp sugar
1/4 cup chopped fresh dill (we had the freeze-dried and didn't use full amount

Heat oil in dutch oven over medium-high heat. Add onion, carrots, potatoes, salt and pepper. Cook, stirring often for about 6 minutes, until onions are translucent. Stir in celery, garlic and spices. Cook for another minute. Pour wine into pan, bring to boil. Turn down heat to medium and simmer for about 5 minutes. Stir in tomatoes and broth, turn heat down to low and cover and simmer until the potatoes are tender, about 20 minutes (it took longer for us). Stir in the whitefish, cover and cook another 5 minutes, until fish is opaque. Stir in the lemon juice, sugar and dill. Season to taste with more salt and pepper, if needed. Serve with crusty bread.


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