Fish and potato stew

Rockfish and Fingerling Potato Stew Tomatillos, Swiss Chard, and Fermented Chiles Ingredients: Rockfish Fingerling potatoes Flagpole green onions Tomatillos Swiss chard Hot sauce (For best results, read recipe fully before beginning.)

1) Prepare the ingredients: - Wash and dry the fresh produce.

- Cut the potatoes into large bite-sized pieces.

- Trim o and discard the root of the green onion, and any wilted dark green from the top. Thinly slice the onion, keeping the white part and green part separate.

- Strip the swiss chard leaves from the stem. Thinly slice the stem and set aside. Roughly chop the leaves and set aside.

- Peel and discard the papery skin from the tomatillos. Roughly chop.

- Season the fish with salt and pepper on both sides and lay on a paper towel lined plate.

2) Cook the potatoes: - Add the diced potatoes to a small pot and cover with cold water. Season generously with salt.

Bring to the boil on high, then reduce heat to a simmer. Cook until potatoes are tender when pierced with a knife, about 10 minutes. Remove from heat but keep potatoes in water in pot until ready to use.

3) Make the stew: - Heat 1 tablespoon olive oil in a large sauce pan on medium-high until hot. Add sliced onion whites and sliced chard stems and season with salt and pepper. Cook, stirring occasionally, until softened, about 2 minutes. Add chopped tomatillos and season with salt and pepper. Cook for 2 minutes, or until beginning to break down. Add 3 cups warm water, season with salt and pepper, and bring to a simmer. Add cooked potatoes, chopped chard leaves, seasoned fish, and hot sauce (to taste) and cook until leaves are wilted and fish is cooked through, about 3 minutes. Add sliced onion greens and a glug of olive oil. Divide between. 2 bowls. Enjoy!