Ingredients
4red potatoes,small
2tbspolive oil
3tbspfresh ginger,finely grated
1garlic clove,crushed
1cantomatoes,diced
½tspsugar
½tspsalt,or more to taste
¼tspblack pepper,or more to taste
¼tspred pepper,crushed
3cupschicken stock
2lbsfirm fleshed white fish,boneless, such as haddock, halibut, hake, flounder, pollock, whiting, or other local fish, it’s okay if the skin is still on
2tbspfresh parsley,chopped
Preparation
Without peeling, slice the potatoes into ¼-inch rounds. Steam them over boiling water in a vegetable steamer, tightly covered for 10 minutes or until tender. Set aside.
Meanwhile, In a Dutch oven or other large pot over medium heat, heat the oil and add the ginger, garlic, tomatoes, and their liquid, sugar, salt, black pepper, and red pepper.
Cook, stirring for 3 minutes. Add the stock, bring to a boil, lower the heat, and simmer for 10 minutes or until the flavors mellow. Add the potatoes and return the sauce to a boil. Simmer 2 minutes.
Cut the fillets into 3-inch pieces. Add them to the sauce and press them down into the pan to submerge them in the liquid.
Cover the pan and cook for 5 minutes or until the fish is opaque and flakes easily with the tip of a knife.
Taste for seasoning and add more salt and black pepper, if you like. Sprinkle with parsley before serving.
