Serves 6
| 2 | tablespoons olive oil |
| 1 | Spanish onion, sliced |
| 1 | clove garlic, finely chopped |
| 1 | can (28 ounces) whole peeled tomatoes and their juice, crushed in a bowl |
| 1 | cup tomato sauce |
| 1 | cup water |
| 1 | cup dry red wine |
| 2 | large russet potatoes, cut into 1/2-inch chunks |
| 1/2 | cup large green Sicilian olives, pitted and quartered |
| 2 | pounds skinless, boneless cod, cut into 2-inch chunks |
| 1 | teaspoon chopped fresh basil |
| 1 | teaspoon chopped oregano |
| 1 | teaspoon chopped parsley |
| Salt and pepper, to taste |
1. In a large flameproof casserole over medium high heat, heat the olive oil. Add the onion and cook, stirring often, for 3 minutes. Add the garlic and cook 1 minute more.
2. Add the tomatoes, tomato sauce, water, wine, potatoes, and olives. Bring to a boil, cover the pan, and simmer for 25 minutes or until the potatoes are tender.
3. Add the fish, re-cover the pan, and simmer for 8 to 10 minutes or until the fish is opaque. Stir in the basil, oregano, parsley, salt, and pepper. Taste for seasoning, add more salt and pepper, if you like. Christine Merlo
© Copyright 2008 Globe Newspaper Company.
