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7 servings
Ingredients:
1 1/2 tablespoons olive oil2 cups chopped onion3/4 cup chopped green bell pepper1/2 teaspoon crushed red pepper3 cloves garlic, minced4 cups red potato, halved (about 1 1/4 pounds)1 1/2 cups tomatoes - peeled, seeded and chopped1 1/2 cups clam juice1 cup dry white wine1 tablespoon tomato paste1/2 teaspoon salt1/4 teaspoon black pepper1 bay leaf1 1/2 pounds cod or other lean white fish fillets, cut into 3 x 1-inch pieces2 tablespoons dry sherry2 tablespoons minced fresh parsley
Instructions:
Heat oil in a Dutch oven over medium-high heat.Add onion, bell pepper, crushed red pepper, and garlic; saute 5 minutes.Add potato and next 7 ingredients (potato through bay leaf); bring to a boil.Reduce heat; simmer 15 minutes.Stir in cod and sherry; cook an additional 15 minutes or until fish flakes easily when tested with a fork.Stir in parsley.
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