Mediterranean Fish Stew
|Fish head||1 Large|
|Onion||1 Large, chopped|
|Garlic||1 Clove (5 gm), minced|
|White wine||1 Tablespoon|
|Potatoes||3 Medium, peeled and cubed|
|Whitefish fillets||1 Pound, cut into cubes|
|Lemon juice||2 Tablespoon|
|Tomatoes||3 Medium, peeled and chopped|
|Stuffed green olives||1⁄4 Cup (4 tbs)|
|White pepper||To Taste|
|Chopped parsley||1 Tablespoon (Used For Garnishing)|
Combine broth ingredients in 4-quart saucepan; simmer 1 hour.
Strain; reserve broth.
Meanwhile, cook onion and garlic in wine and water until soft.
Add broth and potatoes; simmer 30 minutes.
While potatoes are cooking, sprinkle fish with lemon juice; add to broth 10 minutes before end of cooking time.
After 5 minutes add tomatoes, olives, and capers.
Season to taste; sprinkle with parsley.