Merluza en Cazuela (Braised Whiting With Potatoes)

• 13 cup olive oil
• 1 1/2 pounds potatoes, peeled and sliced thin
• 2 onions (about 1 pound), peeled and sliced thin (about 3 1/2 cups)
• 1 pound broad, runner or string beans, cleaned and cut into 1 1/2-inch pieces (about 3 1/2 cups)
• 6 cloves garlic, peeled and sliced thin
• 6 medium whiting, with heads removed, scaled and gutted (about 2 1/2 pounds ready to cook)
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup dry white wine
• 4 tablespoons chopped parsley

1. Heat the oil in a Dutch oven or large skillet or saucepan with a tight-fitting lid.
2. When the oil is hot but not smoking, add the potatoes and onions and saute them, covered, over medium heat for 5 minutes.
3. Add the beans and garlic.
4. Cook, covered, for another 5 minutes.
5. Add the whiting, salt, pepper and wine and cook, covered, for 10 more minutes.
6. Sprinkle with the parsley and serve immediately.

olive oil, potatoes, onions, string beans, garlic, whiting, salt, freshly ground black pepper, white wine, parsley

Taken from cooking.nytimes.com/recipes/9751 (may not work)