GARLIC AND TOMATO FISH STEW

4 cloves garlic

½ medium onion ½ lemon

1 tablespoon extra-virgin

olive oil

1 cup vegetable broth, preferably no-saltadded

One 28-ounce can whole

tomatoes

8 small Dutch Gold potatoes (yellowfleshed)

12 ounces cod fillets Sea salt

Freshly ground black

pepper

Leaves from 4 stems parsley

Cut the garlic cloves into very thin slices, discarding any green sprouts within. (Why? See the NOTE, below.) Cut the onion into thin half moon slices. Scrub the potatoes well, then cut them into halves or quarters (bite-size). Use a Microplane zester to grate a teaspoon of lemon zest from the lemon half, then cut the fruit into wedges for serving. Cut the fish into

large chunks, then season it all over with salt and pepper.

Heat the oil in a large saucepan over medium heat. Add the garlic, lemon zest and onion; cook for 2 minutes, then pour in the broth, add the tomatoes with their juices (crushing the tomatoes as you go) and the potatoes. Cover and cook for about 12 minutes, or until the potatoes are just tender when pierced with a fork, and then add the chunks of fish. Cover and cook for 4 minutes, until the fish is opaque and cooked through. Taste the broth and add more salt and/or pepper, as needed.

Chop the parsley leaves. Divide the stew among wide, shallow bowls. Top with the parsley, and serve with lemon wedges. Serves: 2-3.

Note: The green germ found in some garlic cloves can taste bitter, so we remove it. Nutrition: Calories: 570; total fat: 6 g; saturated fat: 1 g; cholesterol: 50 mg; sodium: 300 mg; total carbohydrates: 93 g; dietary fiber: 13 g; sugars: 10 g; protein: 32 g. From deputy Food editor/recipes editor Bonnie S. Benwick.