Name: Italian Fish and Vegetable Stew | Epicurious
Cook time: 30 minutes
Total time: 30 minutes
Yield: 4 servings
Ingredients: 1 lb. firm white skinless fish fillets (such as mahi-mahi, cod, or halibut), cut into 2" pieces; Kosher salt, freshly ground pepper; 1 Tbsp. fresh lemon juice; 1 Tbsp. red wine vinegar; 1/2 tsp. Dijon mustard; 3 Tbsp. extra-virgin olive oil, divided; 1 cup dry or instant polenta (coarse cornmeal); 1 garlic clove, smashed; 1 medium yellow bell pepper, seeds and ribs removed, cut into 2" pieces; 1 medium zucchini, cut into 2" pieces; 1 pint cherry or grape tomatoes, halved; 1 Tbsp. slivered fresh basil (or 1 tsp. dried), plus whole leaves for serving; 1 tsp. chopped fresh oregano (or 1/2 tsp. dried), plus whole leaves for serving

Photo of a fish stew recipe developed for a crohn's disease diet.

Photo by Joseph De Leo, Food Styling by Anna Stockwell

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 notes

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