Italian fish stew

February 20, 2008

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Serves 6

2 tablespoons olive oil
1 Spanish onion, sliced
1 clove garlic, finely chopped
1 can (28 ounces) whole peeled tomatoes and their juice, crushed in a bowl
1 cup tomato sauce
1 cup water
1 cup dry red wine
2 large russet potatoes, cut into 1/2-inch chunks
1/2 cup large green Sicilian olives, pitted and quartered
2 pounds skinless, boneless cod, cut into 2-inch chunks
1 teaspoon chopped fresh basil
1 teaspoon chopped oregano
1 teaspoon chopped parsley
Salt and 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. Christine Merlo