Por Serves 4
1/4 cup olive oil
1 medium onion, chopped
1 small green pepper, seeded and chopped
1 small red pepper, seeded and chopped
4 cloves garlic, minced
1 (28-ounce) can Italian tomatoes
1 cup chicken stock
1 cup dry white wine
2 cups potatoes, peeled and diced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon dried oregano, crushed
1 teaspoon dried basil, crushed
1 teaspoon dried thyme, crushed
2 pounds fresh or frozen fish (cod
or haddock), cut into 2-inch chunks
Parmesan cheese, grated
Fresh parsley, chopped
Heat oil in Dutch oven and sauté onions, peppers, and garlic until tender. Use a fork to slightly mash the tomatoes. Add the tomatoes to the vegetables. Stir in the stock, wine, potatoes, and the remaining seasonings. Cover and simmer for 30 minutes. Add fish and simmer another 10 minutes, or until the fish fl akes easily. Serve stew in soup bowls. Sprinkle
Parmesan cheese and parsley over the stew.