Mendocino Fish Stew
( This recipe will work with any white, lean, firm fish such as cod, halibut, grouper, swordfish, tilapia and mahi mahi. )
1 1/2 pounds of firm white fish, cut into pieces about 1-2" square
2 c. red onions or sweet onions, minced (when Vidalia onions are in season – they are great in here)
1/3 c. olive oil
2 - 3 cloves of garlic, minced
1 c. dry white wine
2 Tbsp red or green peppercorns (do not use black)
2/3 c. whole canned tomatoes, coarsely chopped
2/3 c. pitted green olives, coarsely chopped
4 Tbsp fresh basil, chopped (do not use dried basil)
Sauteonions in olive oil over medium heat for about 5 minutes. Add in the garlic. Increase the heat to high and add the fish. Stir and toss the fish in the pan to make sure that all sides of the fish are partially cooked.
Add the white wine an cook for another minute, continuing to turn the fish pieces in the pan. Add in the peppercorns, tomatoes, olives and cook for an additional 1 to 2 minutes.
Add in the fresh basil and stir.
Serve this in a lowsoupbowl with good crusty bread on the side, or serve this over wild rice.
Adapted from Cafe Beaujolais by Margaret S. Fox and John Bear