Chunky Cod Stew

2 red bell peppers, halved and seeded
3 tablespoons olive oil
1 onion, chopped finely
2 garlic cloves, chopped very finely
1 tablespoon white wine vinegar
1 tablespoon tomato paste
1 tablespoon dried thyme or oregano
1 generous cup of stock
salt and pepper
1 pound fresh cod steaks, cut into chunks
generous 3/4 cup bread crumbs
8-10 black olives, pitted and sliced


Place the bell peppers cuts side down on foil under broiler until they blacken. Set aside.
Heat one tablespoon of the olive oil in a shallow casserole. Cook onion for five minutes, stirring.
Add the garlic, vinegar, tomato paste, and half the thyme or oregano. Cook, stirring, for one minutes.
Add stock and simmer for five minutes.
Heat oven to 400. Remove skin from peppers. Roughly chop flesh. Put in mini processor with onion mixture. Season with salt and pepper and process until smooth. Pour into the casserole.
Add fish. Bring to boil then cover and bake in preheated oven 35 minutes.
Combine bread crumbs, remaining oil, remaining thyme, salt, and pepper in a small bowl. Sprinkle the mixture over the fish.
Brown under a hot broiler for five minutes before serving.