Target: 6 × 4 inches · landscape

Sicilian Fish Stew with Fennel and Potatoes

60 min · 4 servings

Ingredients

□ 1 1/2 lb cod fillets, skin removed and cut into 2-inch chunks

□ 1 1/2 lb Yukon Gold potatoes, peeled and cut into 3/4-inch pieces

□ 2 tbsp extra-virgin olive oil

□ 1 medium yellow onion, finely chopped

□ 1 medium fennel bulb, trimmed, cored, and thinly sliced; fronds reserved

□ 4 garlic cloves, minced

□ 1 tbsp tomato paste

□ 1/2 tsp crushed red pepper flakes

□ 1 tsp kosher salt, divided

□ 1/2 tsp freshly ground black pepper

□ 1 (14.5 oz) can crushed tomatoes

□ 2 cups fish stock

□ 1/3 cup pitted Kalamata olives, halved

□ 1 tbsp capers, drained

□ 1 lemon, zested and juiced

□ 1/4 cup chopped flat-leaf parsley

□ 1 small crusty loaf, sliced

1. Cut the cod into 2-inch chunks and prepare the vegetables. Soften onion and fennel in olive oil with 1/2 tsp salt and black pepper.

2. Cook garlic, tomato paste, and red pepper flakes until fragrant. Add tomatoes, fish stock, and potatoes; simmer until nearly tender.

3. Add olives and capers. Lower in the cod and gently simmer, covered, until it reaches 145 F and flakes.

4. Finish off heat with lemon, parsley, fennel fronds, and remaining salt. Serve with sliced crusty bread.

Cook’s note: Keep the broth at a gentle simmer and avoid stirring after adding the cod.