MENDOCINO FISH STEW

Mendocino Fish Stew image

Provided by Marian Burros

Time 1h

Yield 4 servings

Number Of Ingredients 15

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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 1/2 cups dry white wine
1 piece lemon rind, 2 inches long
1/4 teaspoon saffron threads
1 pound new potatoes, scrubbed
2 cups strained unsalted tomato puree
3 pasilla or poblano peppers, seeded, deveined and chopped
1/2 cup jalapeno stuffed olives (or 1/2 cup pitted green olives and 1 small jalapeno pepper, seeded, deveined and chopped fine)
2 1/2 teaspoons fresh oregano leaves, chopped fine
1/2 teaspoon salt, or to taste
1 teaspoon freshly ground pepper, or to taste
1 1/2 pounds fresh cod, cut into 1 1/2-inch chunks
4 fresh basil leaves, cut into thin strips

Steps:

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.
Add the white wine, lemon rind and saffron. Increase heat to medium and simmer 10 to 15 minutes, until the wine reduces to 1/4 cup. In another pot, boil potatoes until tender, about 15 minutes. Drain, set aside until cool and quarter.
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.

Nutrition Facts : @context http, Calories 446, UnsaturatedFat 8 grams, Carbohydrate 40 grams, Fat 10 grams, Fiber 7 grams, Protein 36 grams, SaturatedFat 1 gram, Sodium 734 milligrams, Sugar 10 grams