fish stew

Ingredients

• 3 tablespoons olive oil (substitute canola oil)
• 1 cup yellow onions, finely chopped
• 1/2 cup celery, diced
• ground himalayan sea salt, to taste and divided
• freshly ground black pepper, to taste and divided (i always use mixed peppercorns)
• 1/2 cup red peppers, diced
• 1/2 cup yellow peppers, diced
• 3 large cloves garlic, pressed
• 1 tablespoon tomato paste
• 1 can (14 oz.) diced tomatoes
• 1 tablespoon fresh thyme, chopped (substitute 1 tsp. dried thyme)
• 1/2 tablespoon smoked paprika
• 1/4 teaspoon red pepper flakes
• 1 cup (8 oz.) clam juice
• 1 cup low-sodium chicken broth (substitute vegetable broth)
• 1/2 cup dry white wine
• 1 tablespoon capers, rinsed
• 1 1/2 pounds skinless, boneless white fish fillets (such as red snapper, cod, halibut, sea bass, etc), pat dry and cut into 1-inch pieces
• 1/4 cup fresh chopped parsley, for garnish