Fish Stew with Ginger and Tomatoes

01Method

1. 1

   Without peeling, cut the potatoes into thin rounds about 1/4 inch thick. Place them in a vegetable steamer over boiling water, cover tightly, and steam for about 10 minutes until fork-tender. Remove from heat and set aside.

2. 2

   Heat the oil in a Dutch oven or large heavy pot over medium heat. Stir in the ginger, garlic, tomatoes with their liquid, sugar, salt, black pepper, and crushed red pepper. Cook, stirring frequently, for 3 minutes. Pour in the stock, raise the heat to bring it to a boil, then reduce to a gentle simmer and cook for 10 minutes to let the flavors develop. Add the steamed potatoes and return to a boil, then simmer for another 2 minutes.

3. 3

   Cut the fish fillets into roughly 3-inch chunks. Nestle them into the simmering sauce, pressing down so they are fully submerged. Cover and cook for about 5 minutes, until the fish is opaque throughout and flakes easily when tested with a knife tip.

4. 4

   Adjust seasoning with additional salt and black pepper as needed. Scatter the parsley over the top just before bringing to the table.