Mendocino Fish Stew

Name: Mendocino Fish Stew
Ingredients: 2 c. minced red onions; 1/4 c. olive oil; 2 Tbsp. minced garlic; 1 1/2 lb. fish (snapper or any rockfish), cut into 2 inch squares; 1 c. dry white wine; 2 Tbsp. green peppercorns; 2/3 c. whole canned tomatoes; 1/3 c. pimiento stuffed olives, sliced; 4 Tbsp. fresh basil, chopped; 1/3 c. pitted black olives, sliced; cooked small red potatoes, cut into quarters; cooked rice or noodles; freshly ground black pepper; 1/4 c. chopped parsley

14 ingredients

8 steps

Ingredients

2 c. minced red onions
1/4 c. olive oil
2 Tbsp. minced garlic
1 1/2 lb. fish (snapper or any rockfish), cut into 2 inch squares
1 c. dry white wine
2 Tbsp. green peppercorns
2/3 c. whole canned tomatoes
1/3 c. pimiento stuffed olives, sliced
4 Tbsp. fresh basil, chopped
1/3 c. pitted black olives, sliced
cooked small red potatoes, cut into quarters
cooked rice or noodles
freshly ground black pepper
1/4 c. chopped parsley

Directions

1

Saute onions in olive oil for 5 minutes over medium heat.
2

Add garlic, stirring briefly.
3

Turn up heat; add the fish and toss it around, partially cooking all sides.
4

Add white wine and simmer for 1 minute, turning the fish.
5

Add peppercorns, tomatoes and olives, letting mixture simmer for 1 minute.
6

Stir in basil.
7

In heated bowls, place some potatoes, rice or noodles, then spoon the fish and some of the pan liquid into each bowl.
8

Grind pepper over the top and sprinkle with parsley.