Bluefish as the Fisherman's Flag: Bandiera alla Marinara

• 4 tablespoons extra-virgin olive oil
• 1 onion, cut into 1/4-inch dice
• 3 cloves garlic, thinly sliced
• 2 ribs celery, cut into 1/4-inch dice
• 1 baking potato, like russets, cut into 1/4-inch dice
• 1 teaspoon chile flakes
• 1 cup Gaeta olives
• 2 tablespoons salted capers, rinsed
• 1 pound fresh plum tomatoes, peeled and coarsely chopped
• 1/2 cup water
• 11/2 pounds bluefish fillet, skin and bones removed, cut into 4-ounce pieces
• Salt and pepper
• 1 bunch Italian parsley, chopped to yield 1/4 cup

1. In a 12 to 14-inch saute pan, heat the oil until almost smoking.
2. Add the onion, garlic, celery, and potato and saute 8 to 10 minutes, until golden brown.
3. Add the chile flakes, olives, capers, and tomatoes, and cook 7 to 8 minutes, until the tomatoes have fallen apart.
4. Add the water and bring to a boil.
5. Season the fish well with salt and pepper, place it in the pan and cook, covered, for 8 to 10 minutes.
6. Sprinkle with parsley and serve.

extravirgin olive oil, onion, garlic, celery, baking potato, chile flakes, gaeta olives, capers, tomatoes, water, bluefish fillet, salt, italian parsley

Taken from www.foodnetwork.com/recipes/mario-batali/bluefish-as-the-fishermans-flag-bandiera-alla-marinara-recipe.html (may not work)