|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 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