Cod Stew

(Serves 4)

• 1 + 1/3 lbs (600 g) cod fillets
• 1 onion, finely sliced
• 2 garlic cloves, crushed
• 1 + 2/3 cups (400 g) canned peeled tomatoes, crushed
• 1/2 cup (100 ml) dry white wine
• 2 potatoes, cut into 1-inch (3 cm) cubes
• Olive oil, as needed
• Salt and black pepper, to taste
• Fresh parsley, chopped
• 1 chili pepper, halved

• Heat a generous drizzle of olive oil in a large pot over medium heat.
• Add the crushed garlic, sliced onion, and halved chili pepper. Sauté until the onion becomes translucent.
• Stir in the cubed potatoes and cook for a few minutes, stirring frequently.
• Pour in the white wine and let the alcohol evaporate, stirring occasionally.
• Add the crushed peeled tomatoes, salt, and black pepper. Mix well.
• Cover and let simmer over medium heat for about 30 minutes, stirring occasionally, until the potatoes are tender.
• Cut the cod fillets into chunks and add them to the sauce.
• Cover again and cook for another 20 minutes, until the fish is fully cooked and tender.
• Remove the garlic cloves, chili pepper, and parsley stems.
• Sprinkle with fresh chopped parsley and serve hot.

Buon appetito!