Fish Stew Olives, Capers and Potatoes
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| Prep Time | 60 minutes |
| Cook Time | 30 minutes |
| Servings |
servings
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Ingredients
- 1 1/4 lb mahi-mahi, swordfish or halibut steaks, about 3/4 inch thick
- 1/4 tsp sea salt
- 1/4 tsp ground pepper
- 6 cans plum tomatoes, drained and very coarsely chopped
- 2 stalks celery, diced
- 1/2 medium red onion, halved and sliced
- 1 cup green olives, pitted
- 1/4 cup capers, preferably salt-packed, well rinsed, plus more for garnish
- 1/4 cup MCT Oil
- 1 chopped clove garlic
- 1/8 tsp crushed red pepper, or to taste
- 1 1/2 cups thinly sliced peeled yellow-fleshed potatoes
- 1/4 cup chopped flat-leaf parsley
Ingredients
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Instructions
- Pat fish dry and sprinkle both sides with salt and pepper. Set aside.
- Combine tomatoes, celery, onion, olives, capers, oil, garlic and crushed red pepper in a large skillet and toss to mix. Layer potato slices over the vegetables to cover them completely.
- Cover the skillet and place over medium-low heat. Cook, adjusting the heat to keep a steady simmer and shaking the pan from time to time--but do not stir the vegetables-until the potatoes are starting to soften, about 20 minutes.
- Place the fish on top of the potatoes, cover and continue cooking until the fish is opaque in the middle, 10 t0 12 minutes more. Serve sprinkled with parsley and more capers, if desired.
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