|2 servings||calories per servings 407||protein serving 32 g||carbs per serving 33 g||total fat per serving 16 g|
We've brought this dish back for a limited time to answer this call to action by our friends at Southern Foodways Alliance. A portion of all proceeds from this dish will go to victims of Hurricane Matthew.
Dogfish is known around the world as a delicacy, but Americans are just catching on to this mild, delicate fish. Once tossed back from cod-fishing boats as net-clutter, dogfish – actually a small shark – is steadily finding its way into U.S. fish markets and restaurants. Here, it has found its way into a tomato-based stew with seared potatoes and sweet peppers, where it is gently simmered in the last few minutes to preserve its moisture and flake.
|Nutrition Facts||/ Per Serving|
|Total Fat||16 g|
|Saturated Fat||2 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||2 g|
|Monounsaturated Fat||11 g|
|Total Carbohydrates||33 g|
|Dietary Fiber||5 g|
Prepare your mise en place: Cut potatoes in half. Remove stem and seeds from peppers, and cut flesh into 1/2-inch pieces. Crush and peel garlic clove. Halve tomatoes. Pick and chop oregano and parsley leaves. Cut fish into 4 equal pieces.
Heat a large sauté pan over medium-high heat. Add 2 tablespoons olive oil. When it is hot add potatoes, and toss to coat. Distribute evenly across pan, and cook without stirring until browned on bottom, 4-5 minutes. Turn and brown 2-3 minutes more.
Stir in peppers and garlic, and cook while stirring about 3 minutes.
Add tomatoes, tomato paste and 1 cup water. Reduce heat to medium-low, and bring to a simmer. Stir in oregano, parsley and 1/4 teaspoon PeachDish salt.
Cover and simmer until potatoes are just tender, 5-7 minutes. While potatoes simmer, season fish with 1/4 teaspoon PeachDish Salt. Add fish pieces to pan along with remaining 3/4 cups water, pushing pieces down into liquid as best as possible (add a little more water to just cover fish, if necessary). Simmer gently until fish is cooked through, about 5 minutes, turning fish only once, if necessary.
Taste and adjust seasoning as desired with PeachDish Salt. Serve, and enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...