Italian Fish Stew

Italian Fish Stew
Author
Katie Kambridge
Source of Recipe
The Boston Globe, February 20, 2008
Serves/Makes/Yields
6
Recipe Description

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.

 

Ingredients

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 

 

Preparation

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. 

 

Type of Cuisine
Type of Meal