This takes time but is well worth it. . .similar to recipes for bouillabaisse but even better. . .
–Pacific cod fillet (size of 2 decks of cards, one-half pound; room temperature)
–tomatoes (one-half can, drained)
–potatoes (sliced, one-half can, drained)
–pine nuts (3 tablespoons)
–golden raisins (3 tablespoons)
–orange zest (1 teaspoon)
–celery salt (1 teaspoon)
–onion (chopped, one-quarter cup)
–garlic (minced, 1 tablespoon)
–white wine (one-eighth cup)
–capers (2 tablespoons)
–thyme (dried, 1 teaspoon)
–mint (dried, 1 teaspoon)
–cayenne pepper (to taste, one-quarter teaspoon for less spicy)
–clam juice (one-eighth cup)
–salt and pepper to taste
–extra virgin olive oil to taste
1 – Place tomatoes and potatoes first in the large, covered baking dish. Then add other ingredients in the amounts given, sprinkling when appropriate. Gently fold the ingredients over. Microwave on high for 7 minutes.
2 – Place cod fillet in the middle of the sauce. Season with salt, pepper, and extra virgin olive oil. Spoon some sauce over the cod. Microwave on high for 7 minutes, longer if particularly thick fillet.
3 – Serve the fish stew hot.
–fish stew adapted from America’s Test Kitchen’s Complete Mediterranean Cookbook.