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Fish Stew with Tomatoes and Asparagus

Fish Stew with Tomatoes and Asparagus Recipe

  • 2-3 tablespoons/glugs of extra virgin olive oil
  • Large red onion, chopped
  • 2-3 cloves garlic, minced
  • 2 tablespoons Italian seasoning
  • Large red bell pepper, seeded and diced
  • Bunch fresh asparagus, ends trimmed, cut into 1-2 pieces
  • (2) 28-oz. cans diced tomatoes
  • 16 oz. firm white fish fillet, cut into 2-3 chunks (haddock works well)
  • 3 cups V-8 Hot & Spicy Low Sodium vegetable juice
  • 1 tablespoon crushed red pepper
  • Salt and pepper, to taste
  • Shredded parmesan, to top
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