1/4 C olive oil
4 medium Yukon gold tomatoes, cut into thick slices
1 t salt
freshly ground pepper to taste
1 white onion, peeled and chopped
1 large zucchini, cut in half lengthwise, sliced into 1/4-inch slices
2 cloves garlic, sliced
1 1/2 t smoked paprika
1 t dried oregano
1-14.5oz. can crushed fire roasted tomatoes
2/3 C chicken broth
1 1/2 pound cod filets
1/4 C pitted kalamata olives
2 T chopped Italian parsley
Instructions
Place the olive oil in a large Dutch oven over a high heat.
When the oil is hot add the potato slices in a single layer and cook 2-3 minutes, or until golden brown. Turn the potato slices and brown the other side. Once the potatoes have been browned on both sides, remove them from the pan. They aren’t cooked through at this point, they’ll cook longer with the stew.
Add the onion, zucchini, and garlic and sauté several minutes until vegetables have softened. Add the potatoes back to the pot, add the smoked paprika and oregano and sauté a minute longer. Add the crushed tomatoes and chicken broth, bring to a boil, reduce to a simmer and cover and simmer 5 minutes.
Place the cod filets into the pot and with a wooden spoon, gently push into the simmering stew. Cover and cook for two minutes. Turn the heat off and let the stew sit an additional two minutes. Fish overcooks very easy, this way the heat of the stew will gently finish cooking the fish.
Add the olives and parsley and serve.
Serves 4
