Mendocino Fish Stew

• 2 c. minced red onions
• 1/4 c. olive oil
• 2 Tbsp. minced garlic
• 1 1/2 lb. fish (snapper or any rockfish), cut into 2 inch squares
• 1 c. dry white wine
• 2 Tbsp. green peppercorns
• 2/3 c. whole canned tomatoes
• 1/3 c. pimiento stuffed olives, sliced
• 4 Tbsp. fresh basil, chopped
• 1/3 c. pitted black olives, sliced
• cooked small red potatoes, cut into quarters
• cooked rice or noodles
• freshly ground black pepper
• 1/4 c. chopped parsley

1. Saute onions in olive oil for 5 minutes over medium heat.
2. Add garlic, stirring briefly.
3. Turn up heat; add the fish and toss it around, partially cooking all sides.
4. Add white wine and simmer for 1 minute, turning the fish.
5. Add peppercorns, tomatoes and olives, letting mixture simmer for 1 minute.
6. Stir in basil.
7. In heated bowls, place some potatoes, rice or noodles, then spoon the fish and some of the pan liquid into each bowl.
8. Grind pepper over the top and sprinkle with parsley.

red onions, olive oil, garlic, fish, white wine, green peppercorns, tomatoes, pimiento, fresh basil, black olives, red potatoes, rice, freshly ground black pepper, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1048258 (may not work)