Our friends, Teen and Jeff, recently served us this fabulous stew over mashed potatoes… and it was divine! We’ve had (and made) several different versions of fish soups and stews, but the creaminess of the mashed potatoes was a surprising addition to the complex and lush flavors presented here.

Serves 2-3

Ingredients:

• 2 Tbs olive oil
• 1 medium onion, chopped
• 4 cloves garlic, chopped
• 1 lb cod, cut into bitesize pieces
• 14 oz diced tomatoes
• 1 medium poblano pepper, chopped
• ¼ cup cilantro, chopped
• 2 Tbs green pimento-stuffed olives, sliced
• 1 Tbs capers
• 1 tsp oregano
• ½ tsp salt
• ½ cup water, as needed
• 1 medium avocado, chopped (opt)
• 1 lb Yukon Gold potatoes, peeled and cubed

Preparation:

Preparing a meal with multiple parts in a van can be tricky, and this meal is no exception. I suggest you cook your potatoes first, until they just start to turn tender. Then set them aside covered and in their hot water, to finish cooking while you make the stew.

In a large skillet, heat your oil, then add onion and garlic and cook for two minutes. Add tomatoes, Poblano, cilantro, olives, capers, oregano and salt. Add water if mixture seems dry. Add fish and simmer until fish is cooked through (about 5 mins).

When the stew is done, drain the potatoes, mash them, and serve with the stew ladled over the top. Garnish with avocado if desired.