Fish Stew

3 Tbsp olive oil
1 medium onion, diced

1 can tomato paste

1 can chicken broth

1 jalepeno, cut in half

3 cloves minced garlic (1½ t jar garlic)

1 ½ pounds mixed fish, I used a piece of halibut, a can of clams and a bag of small frozen shrimp.

pinch of oregano

pinch of thyme

¼ t pepper

¼ t salt

½ t sriracha (or any chili sauce)

In a large pan saute onion in olive oil for at least 5 minutes, add garlic, stir for 2 minutes.

Add tomatoes and tomato paste and jalapeno, stir.

Add seasonings, stir.

Add chicken broth, let simmer for about 5 minutes.

Add in fish, cook until fish is cooked through, about 15 minutes.

This can be frozen and enjoyed later - just reheat in a pan.

Beef Stew

1 T olive oil
4 slices bacon
½ lb beef stew meat, cut into 1" cubes
1 carrot, chopped
1 small onion, chopped
1 pkg mushrooms
2 garlic cloves, minced
2 T flour
½ t thyme
1 bay leaf
¼ C sherry or marsala wine
4 C beef broth
½ C frozen peas
½ C heavy cream (or half n half)

In a dutch oven (or large deep, heavy pan) add olive oil and bacon, cook until crisp, remove and drain on paper towel and chop.
Add stew meat and brown on all sides, about 3 minutes, remove.
Add carrot, onion, mushrooms and garlic and stir about 5 minutes.
Add bacon and meat into pan.
Add flour and stir.
Add thyme, bay leaf, wine and broth.
Bring pot to boiling, set lid on leaving a gap open and reduce heat to simmer for 2 hours.
Add peas and cream and cook about 10 minutes. 
Serves 4

Note: serve in sour dough bread bowls or over cooked egg noodles.