Fisherman's Stew Uses up Those Peppers and Tomatoes

We were in the mood for some fish last night.  Our grill broke so I wanted to make something I could cook on the top of the stove and not in the oven.  This was delicious, light and a dish I would totally make again.  It might be good served over rice.  We are cutting carbs so no rice for us!  Enjoy.  Laura

Ingredients
1 tbsp olive oil (I probably used a wee bit more)
1 medium onion, chopped
3 cloves garlic, minced
1 red bell pepper, seeded & diced (I used some green and yellow ones I had)
⅛ - ¼ tsp dried (crushed) chile flakes
½ cup chopped flat-leaf parsley
½ cup dry white wine (I used some wine from a bottle that was open)
1 can (28 oz.) petite diced tomatoes (juices included)- I used two large fresh ones chopped instead.
½ tsp kosher salt (Any salt will do)
1¼ lb. firm white fish (such as tilapia), cut into 1-inch pieces ( I used Cod as it was on sale)
2 tbsp capers (I used what was left in a jar in the fridge)
Salt & pepper, to taste

Instructions
Heat the olive oil in a large saucepan set over medium heat. Add the onion, garlic,and peppers. Cook, stirring occasionally, until the onions and peppers are tender, 7 to 8 minutes.

Add the chile flakes, and cook for 1 minute. Add the parsley and white wine, and cook for 1 additional minute. Add the tomatoes and bring to a simmer.

Add the fish pieces and cook, stirring occasionally, until the fish is almost cooked through, about 4 minutes. Remove from heat, stir in capers and season to taste with salt and pepper. Serve.

The family loved it and it was easy.  Next time I will use shrimp instead of the cod.