Mendocino Fish Stew

• 2 tablespoons olive oil
• 2 small red onions, peeled and chopped fine
• 2 cloves garlic, peeled and chopped fine
• 1 1/2 cups dry white wine
• 1 piece lemon rind, 2 inches long
• 1/4 teaspoon saffron threads
• 1 pound new potatoes, scrubbed
• 2 cups strained unsalted tomato puree
• 3 pasilla or poblano peppers, seeded, deveined and chopped
• 1/2 cup jalapeno stuffed olives (or 1/2 cup pitted green olives and 1 small jalapeno pepper, seeded, deveined and chopped fine)
• 2 1/2 teaspoons fresh oregano leaves, chopped fine
• 1/2 teaspoon salt, or to taste
• 1 teaspoon freshly ground pepper, or to taste
• 1 1/2 pounds fresh cod, cut into 1 1/2-inch chunks
• 4 fresh basil leaves, cut into thin strips

1. Warm the olive oil in a heavy casserole or saucepan.
2. Add the onions and cook over low heat until soft, about 10 minutes, stirring often.
3. Add garlic and cook 5 minutes more.
4. Add the white wine, lemon rind and saffron.
5. Increase heat to medium and simmer 10 to 15 minutes, until the wine reduces to 1/4 cup.
6. In another pot, boil potatoes until tender, about 15 minutes.
7. Drain, set aside until cool and quarter.
8. Add the tomato puree, peppers, olives and oregano to the wine mixture.
9. Simmer 5 minutes more.
10. Remove the lemon rind, season to taste with salt and pepper.
11. Add the cod, cover and simmer gently until fish is cooked through, about 3 minutes.
12. Divide the potatoes among 4 bowls.
13. Ladle fish stew over potatoes, garnish with basil and serve immediately.

olive oil, red onions, garlic, white wine, lemon rind, saffron threads, potatoes, tomato puree, peppers, jalapeno stuffed olives, oregano, salt, freshly ground pepper, fresh cod, fresh basil

Taken from cooking.nytimes.com/recipes/4237 (may not work)