Italian Fish Stew
The fish stew uses fresh boneless cod simmered in a tomato and red wine broth. Chunks of potatoes help to give the stew some heft, while green olives, onions, and fresh herbs add depth. The meal begs for a loaf of crusty Italian bread.
2 tablespoons olive oil
1 medium onion Spanish, sliced
1 clove garlic finely chopped
1 can tomatoes (28 ounces), whole peeled and their juice, crushed in a bowl
1 cup tomato sauce
1 cup water
1 cup red wine (dry)
2 large russet potatoes cut into 1/2-inch chunks
1/2 cup olives large green Sicilian, pitted and quartered
2 pounds cod skinless, boneless, cut into 2-inch chunks
1 teaspoon basil leaves chopped, fresh
1 teaspoon oregano chopped
1 teaspoon parsley chopped
salt & pepper to taste
1. In a large flameproof casserole over medium high heat, heat the olive oil. Add the onion and cook, stirring often, for 3 minutes. Add the garlic and cook 1 minute more.
2. Add the tomatoes, tomato sauce, water, wine, potatoes, and olives. Bring to a boil, cover the pan, and simmer for 25 minutes or until the potatoes are tender.
3. Add the fish, re-cover the pan, and simmer for 8 to 10 minutes or until the fish is opaque. Stir in the basil, oregano, parsley, salt, and pepper. Taste for seasoning, add more salt and pepper, if you like.