Fish Stew with California Raisins
- Yield: 4 servings
- Prep: 15 mins
- Cook: 100 mins
Ingredients
- 1pound dried salt cod
- 1/4cup pure olive oil
- 1/2cup diced red onion
- 2cloves garlic, minced
- 1cup diced fresh tomato
- 1 bay leaf
- 2cups fish or vegetable broth
- 2tablespoons chopped Italian parsley
- 1tablespoon capers
- 1/4cup pickled jalapeño, cut in matchstick-size pieces (julienne)
- 1/2cup California raisins
- 1large Yukon Gold potato, cooked and diced
- 1/2teaspoon salt
- 1/4teaspoon pepper
- Extra virgin olive oil
Instructions
- Place dried fish in a large container of cold water and soak overnight. The next day, remove fish; drain and discard liquid. In a large pot, cover fish with fresh water. Bring to boil; reduce heat and simmer for 30 minutes; drain and discard water. Repeat this step 2 more times; draining and discarding water each time. With a fork, flake fish, discarding any bones, and set aside.
- In a large skillet over medium heat, heat olive oil; add onion and garlic. Cook for 1 minute. Add tomatoes, flaked fish and bay leaf; cook 2 minutes more. Stir in broth; heat and simmer gently for 5 minutes more. Stir in parsley, capers; jalapeño, raisins and potato; simmer gently for 5 minutes more. Add salt and pepper to taste.
- Serve immediately with extra virgin olive oil to drizzle at the table.
Recipe by Chef Pilar Sanchez, courtesy of the California Raisin Marketing Board
Nutritional Info *per serving
- Glycemic Load 20.80
- Calories 620
- Fat 17g
- Saturated Fat 2.5g
- Polyunsaturated Fat 3g
- Monounsaturated Fat 10g
- Cholesterol 170mg
- Sodium 8830mg
- Potassium 2490mg
- Carbohydrate 36g
- Fiber 4g
- Sugars 14g
- Protein 77g
- Trans Fat 0g
- Vitamin A 20%
- Vitamin C 40%
- Calcium 25%
- Iron 25%
