Mendocino Fish Stew
Mendocino Fish Stew is an impressive dinner. Made with 2 c. minced red onions, 1/4 c. olive oil, 2 tbsp. minced garlic, 1 1/2 lb. fish (snapper or any rockfish), cut into 2 inch squares and 1 c. dry white wine, this recipe delivers authentic, satisfying flavors. A comforting dish that warms the soul.
Saute onions in olive oil for 5 minutes over medium heat.
Add garlic, stirring briefly.
Turn up heat; add the fish and toss it around, partially cooking all sides.
Add white wine and simmer for 1 minute, turning the fish.
Add peppercorns, tomatoes and olives, letting mixture simmer for 1 minute.
Stir in basil.
In heated bowls, place some potatoes, rice or noodles, then spoon the fish and some of the pan liquid into each bowl.
Grind pepper over the top and sprinkle with parsley.
π· Perfect Pairings
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