Sorta Portuguese Fish Skillet
- 2 cups canned tomatoes, drained
- 2 cups potatoes, sliced to 1/4" thickness - 2 tbsp butter or olive oil
- 1 1/2 cups diced celery
- 2 medium onions, halved and thinly slice into half-moons
- 1 lb fresh or thawed frozen white fish fillets, cut into bite-sized pieces
- 1/4 sliced pitted black olives
- 1 tsp salt
- 1/4 tsp freshly ground black pepper
- 1/4 cup fresh parsley, chopped
- crumbled feta, to garnish
In a medium saucepan, cook potato slices in boiling salted water until just starting to get tender.
Put the tomatoes and butter (or olive oil) in a large skillet over medium heat and bring to a boil. Break the tomatoes up as they cook with the back of a spoon or a potato masher. Add celery and onions; simmer until the onion have softened, about 5 minutes. Add the fish, salt, pepper, olives and potatoes. Stir to mix everything well. Cover and simmer for 10 minutes, until fish is cooked and flakes with a fork. Stir in the parsley. Serve garnished with crumbled feta cheese to taste.
Makes 4 adult servings
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