Portuguese Seafood Stew

Name: Portuguese Seafood Stew
Ingredients: Kosher salt, to taste; 2 lbs. russet potatoes, peeled and; cut into 2" chunks; 1⁄3 cup olive oil; 1 16-oz. can whole tomatoes,; undrained, crushed by hand; 1⁄2 tsp. crushed red chile flakes; 5 cloves garlic, minced; 2 medium yellow onions, roughly chopped; 2 bay leaves, broken in half; 1 medium green bell pepper, cored, seeded,; and roughly chopped; 1 cup fish stock or bottled clam juice; 1⁄2 cup dry white wine; Freshly ground black pepper, to taste; 18 mussels, rinsed and debearded; 2 lbs. boneless, skinless haddock or cod filets,; cut into 1 1?2" chunks; 3 tbsp. minced fresh cilantro; 3 tbsp. minced fresh parsley

Portuguese Seafood Stew was pinched from <a href="http://www.saveur.com/article/Recipes/Portuguese-Seafood-Stew" target="_blank">www.saveur.com.</a>

"The recipe for this classic East Coast seafood dish is an adaptation of one in Brooke Dojnys The New England Cookbook (Harvard Common Press, 1999)...."

INGREDIENTS

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Kosher salt, to taste

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2 lbs. russet potatoes, peeled and

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cut into 2" chunks

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1⁄3 cup olive oil

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1 16-oz. can whole tomatoes,

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undrained, crushed by hand

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1⁄2 tsp. crushed red chile flakes

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5 cloves garlic, minced

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2 medium yellow onions, roughly chopped

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2 bay leaves, broken in half

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1 medium green bell pepper, cored, seeded,

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and roughly chopped

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1 cup fish stock or bottled clam juice

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1⁄2 cup dry white wine

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Freshly ground black pepper, to taste

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18 mussels, rinsed and debearded

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2 lbs. boneless, skinless haddock or cod filets,

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cut into 1 1?2" chunks

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3 tbsp. minced fresh cilantro

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3 tbsp. minced fresh parsley

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