White Fish with Tomato Stew

Courtesy of Chef John Brandt-Lee, Avalon Restaurant


¼ cup roasted fingerling potatoes sliced
1 tbsp unsalted butter
2 cloves garlic, minced
1 small shallot, minced
1/4 cup fresh thyme leaves
1/8 teaspoon chili-pepper flakes
1 cup white wine
10 oz piece of white fish cleaned and sliced 1 inch thick
Kosher salt and freshly ground pepper, to taste
4 tablespoons olive oil
8 oz cooked/peeled plum tomatoes
¼ kalamata olives sliced
1 tbsp capers drained
1 lemon
¼ cup fresh cup basil
4 slices crusty country bread, 1 inch thick (optional)


Cook fingerling potatoes on a baking sheet 350 for about 45 minutes until just soft. Allow to cool and cut into thin slices. Add 1 tablespoon of butter to a large saucepan over medium-low heat. Add garlic, shallot, thyme and chili-pepper to melted butter. Cook until the shallot is translucent, about 3 minutes. Add white wine and reduce by half. Using salt and pepper to taste, season sliced fish on both sides. Add to pan olive oil, white fish, tomato, olives, potatoes and capers. Reduce heat to a simmer and cook for about 5 minutes. Fish should be turning solid white. Add lemon juice, basil and salt & pepper to taste. Cook two minutes more. Serve immediately top with a good quality olive oil.
Bonus: Preheat the grill or broiler. Use some olive oil to brush the bread on both sides. Cut the remaining garlic clove in half lengthwise and rub the bread on both sides. Grill or broil the bread until golden. Serve in a large bowl alongside pieces of grilled crusty bread.


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