Fish Stew, Mendocino

By arthurlemay

Ingredients

• 1 pound new potatoes
• 1 red onion, chopped
• 1 clove garlic, minced
• 1 tablespoon olive oil
• 1 piece lemon rind ~~ 2-inches
• 3/4 cup white wine
• 2 poblano peppers, chopped
• 1/2 jalapeno pepper,chopped
• 1/4 cup green olives, pitted and chopped
• 1 1/2 teaspoons fresh oregano, chopped
• 1 cup tomato puree
• 10 ounces cod filet
• 4 basil leaves

Preparation

Step 1

Scrub potatoes, do not peel.Cook in water to cover in a covered pot until potatoes are tender, about 15-20 minutes, depending on size.

Saute onions in the olive oil over medium heat in a large saute pan. Cook for about 2 minutes. Add the garlic and continue to saute until the onions are soft. Add white wine and lemon rind. Simmer for 2-3 minutes. Add poblano (or green) pepper, jalapeno pepper, olives, puree and oregano. Simmer 2 minutes longer.

Wash cod and cut into 1 1/2-inch chunks and add to the pot. Simmer gently for about 5 minutes, until fish is cooked. Season with pepper.

Drain potatoes and cut into quarters and divide into 4 servings in large bowls. Add the fish stew and serve immediately.