Mendocino Fish Stew
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons olive oil
- 2small red onions, peeled and chopped fine
- 2cloves garlic, peeled and chopped fine
- 1½cups dry white wine
- 1piece lemon rind, 2 inches long
- ¼teaspoon saffron threads
- 1pound new potatoes, scrubbed
- 2cups strained unsalted tomato puree
- 3pasilla or poblano peppers, seeded, deveined and chopped
- ½cup jalapeno stuffed olives (or ½ cup pitted green olives and 1 small jalapeno pepper, seeded, deveined and chopped fine)
- 2½teaspoons fresh oregano leaves, chopped fine
- ½teaspoon salt, or to taste
- 1teaspoon freshly ground pepper, or to taste
- 1½pounds fresh cod, cut into 1½-inch chunks
- 4fresh basil leaves, cut into thin strips
Nutritional analysis per serving (4 servings)
451 calories; 10 grams fat; 2 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 40 grams carbohydrates; 7 grams dietary fiber; 10 grams sugars; 36 grams protein; 747 milligrams sodium
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.
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