Fish stew with tomatoes and garlic

When you want a change of pace from sautéed or oven roasted plain fish, this is an easy stew flavorful with onions and tomatoes.

Cod or other thick, white-fleshed fish (12 oz for 2 people), cut into large pieces, seasoned with S&P
Potatoes — small, best tasting (Yukon Gold okay in a pinch), 5-8 small
Onion, 1/2, sliced into thin half moons
garlic, 4 cloves, sliced thin
Vegetable stock, 1 c
Canned tomatoes — 28 oz, or can use less and add more stock
Lemon — for zest and wedges for serving

Optional:
Tomato paste (add with garlic if using fewer tomatoes), < 1 T
Thyme
Saffron
Parsley — chopped for serving

Crusty fresh bread is a good idea for an accompaniment
A bracing salad such as escarole and citrus and citrus vinaigrette would also be good following meal
Green beans would go well with this

Directions:

1. In a large saucepan, heat 1 T olive oil and add sliced onions, S&P and thyme, and cook until soft, about 5 minutes. Add garlic, zest and tomato paste and cook for a minute.
2. Add stock, tomatoes and saffron, breaking up tomatoes as you add them in. Add potatoes, S&P, cover and cook about 12 minutes until potatoes are just tender.
3. Add in fish, cover and cook about 5 minutes, until fish is opaque and cooked through.

Serve in wide, shallow bowls, topping with parsley and serve with lemon wedges.

 

Source: Garlic and Tomato Fish Stew, Washington Post 3/27/18