Ingredients

• 2 tablespoon extra-virgin olive oil
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1 pound flaky white fish, such as haddock, tilapia or cod (see Tip), cut into 1 1/2-inch pieces
• 1 14-ounce c diced tomatoes
• 1 Anaheim or poblano chile pepper, chopped
• 1/4 cup packed chopped fresh cilantro
• 2 tablespoon sliced pimento-stuffed green olives
• 1 tablespoon capers, rinsed
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 cup water, as needed
• 1 avocado, chopped (optional)

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Cooking Directions

Step 1

Heat oil in a large high-sided skillet or Dutch oven over medium heat. Add onion and cook, stirring occasionally, until softened, about 2 minutes. Add garlic and cook, stirring, for 1 minute.

Step 2

Add fish, tomatoes and their juices, chile pepper, cilantro, olives, capers, oregano and salt; stir to combine. Add up to 1/2 cup water if the mixture seems dry. Cover and simmer for 20 minutes. Remove from the heat. Serve warm or at room temperature, garnished with avocado (if using).