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Ingredients
2 tablespoons olive oil
2 small red onions, peeled and chopped fine
2 cloves garlic, peeled and chopped fine
1 ½ cups dry white wine
1 piece lemon rind, 2 inches long
¼ teaspoon saffron threads
1 pound new potatoes, scrubbed
2 cups strained unsalted tomato puree
3 pasilla or poblano peppers, seeded, deveined and chopped
½ cup jalapeno stuffed olives (or ½ cup pitted green olives and 1 small jalapeno pepper, seeded, deveined and chopped fine)
2 ½ teaspoons fresh oregano leaves, chopped fine
½ teaspoon salt, or to taste
1 teaspoon freshly ground pepper, or to taste
1 ½ pounds fresh cod, cut into 1 ½-inch chunks
4 fresh basil leaves, cut into thin strips
Nutritional analysis per serving (4 servings)
39 grams carbs; 73 milligrams cholesterol; 432 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 9 grams fat; 7 grams fiber; 624 milligrams sodium; 36 grams protein; 11 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Warm the olive oil in a heavy casserole or saucepan. Add the onions and cook over low heat until soft, about 10 minutes, stirring often. Add garlic and cook 5 minutes more.
- Step 2
Add the white wine, lemon rind and saffron. Increase heat to medium and simmer 10 to 15 minutes, until the wine reduces to ¼ cup. In another pot, boil potatoes until tender, about 15 minutes. Drain, set aside until cool and quarter.
- Step 3
Add the tomato puree, peppers, olives and oregano to the wine mixture. Simmer 5 minutes more. Remove the lemon rind, season to taste with salt and pepper. Add the cod, cover and simmer gently until fish is cooked through, about 3 minutes. Divide the potatoes among 4 bowls. Ladle fish stew over potatoes, garnish with basil and serve immediately.
Private Notes
Comments
This is actually fantastic-with just a bit of adjustment. Triple the olives, slice them if they are large. Have made using a melange of cod, salmon and shrimp , all cut in bite-size pieces. The new editors should take a look at this recipe. It’s easy, the base can be prepped ahead (just add the seafood when you’re ready to eat). Even the leftover stew was delicious. I would definitely serve this as a casual dinner with friends.
Initially a disappointment. Did not strain tomato purée? Added the potatoes, 1 tbl fish sauce, chicken stock and one diced Serrano chile to leftover. Much better.