Sicilian Fisherman Stew

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Cook Time 30

Course: Dinner

Cuisine: Italian

5 cups fish stock recipe from epicurious, can be made earlier in the day, or the day before
2 tablespoons extra virgin olive oil
1 chopped onion
2 spicy red peppers chopped (serrano or cayenne would both work)
2 garlic cloves chopped
2 medium ripe tomatoes peeled, seeded, and finely chopped, with their juices
4-5 new potatoes chopped into squares
1/2 cup dry white wine
2 pounds mixed fresh fish fillets such as snapper cod, sea bass, swordfish, tile fish, shrimp and halibut, cut into large pieces
Salt and freshly ground black pepper

Cook Fish Stock according to directions. Refrigerate for up to 1 week or freeze for 1 month.
Heat the olive oil in a wide, heavy pot over medium heat, add the onions and garlic, and cook, stirring occasionally, until translucent, about 5 minutes. Add the spicy peppers, tomatoes, and potatoes. Raise the heat and bring to a simmer. Add 1/2 cup water and the wine.
Cook, partially covered, for 10 minutes. Add the fish, cover, and simmer for 12 to 15 minutes. Season with salt and pepper. Ladle out stew then add a 1/2 cup or so of fish broth over the stew. Serve with fresh basil and a good crispy bread like Ciabatta (my favorite soup-bread).