Cod and Potato Stew With Oven-Dried Tomatoes

• 2 teaspoons rosemary oil
• 1/2 teaspoon orange oil
• 14 medium-size plum tomatoes core end cut off, halved lengthwise
• 1/2 teaspoon salt
• Freshly ground pepper to taste
• 2 teaspoons olive oil
• 1 medium onion, thinly sliced
• 2 large cloves garlic peeled and thinly sliced
• 2 medium carrots peeled and finely chopped
• 1 large rib celery, finely chopped
• 1 1/2 cups white wine
• 3 cups water
• 1 bay leaf
• 2 sprigs fresh rosemary
• 2 medium baking potatoes, peeled and thinly sliced
• 1/2 jalapeno, seeded and minced
• 1 pound cod fillets, cut into 1 1/2-inch chunks
• 2 teaspoons salt
• Freshly ground pepper to taste

1. To make the tomatoes, preheat oven to 200 degrees.
2. Combine rosemary and orange oils in a small bowl.
3. Using a pastry brush, coat both sides of the tomato halves lightly with oil mixture.
4. Place skin-side down on a large baking sheet.
5. Sprinkle with salt and pepper to taste.
6. Bake the tomatoes until they shrink to about 1/4 of their original size, about 4 to 6 hours; they should remain soft and juicy.
7. Let tomatoes cool on the baking sheet.
8. Cut them in half crosswise and set aside.
9. To make the stew, heat the oil in a large pot over medium heat.
10. Add the onion, garlic, carrots and celery.
11. Reduce the heat to medium-low and cook, stirring often, for 10 minutes.
12. Stir in the wine, water, bay leaf and rosemary.
13. Add the potato slices.
14. Bring to a boil, reduce heat, cover and simmer for 25 minutes.
15. Stir in the tomatoes and jalapeno and simmer, uncovered, for 5 minutes.
16. Add the cod and simmer just until cooked through, about 3 minutes.
17. Divide among 4 bowls and serve.

rosemary oil, orange oil, tomatoes, salt, freshly ground pepper, olive oil, onion, garlic, carrots, celery, white wine, water, bay leaf, rosemary, baking potatoes, jalapeno, cod fillets, salt, freshly ground pepper

Taken from cooking.nytimes.com/recipes/4840 (may not work)