|2 servings||calories per servings 376||protein serving 26 g||carbs per serving 33 g||total fat per serving 86 g|
This meal is easy to make, but it looks and tastes like you labored over it for hours. Yes, that's ketchup in the ingredients. It's not the sweet stuff you might dip your fries in, but rather a tart and rich sauce that lends the stew a deep, rich base for the main ingredients.
|Nutrition Facts||/ Per Serving|
|Total Fat||86 g|
|Saturated Fat||13 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||5 g|
|Monounsaturated Fat||30 g|
|Total Carbohydrates||33 g|
|Dietary Fiber||5 g|
Please read entire recipe before beginning.
Prepare your mise en place: Cut potatoes in half. Remove stem and seeds from peppers, and cut into 1/2-inch pieces. Peel and crush garlic clove. Halve tomatoes. Pick and chop oregano and parsley leaves.
Heat a large sauté pan over medium high heat. Add the olive oil, then add the potatoes and toss to coat. Distribute evenly across the pan, and cook without stirring 4-5 minutes, or until browned on bottom. Turn and brown 2-3 minutes more.
Add the peppers and garlic, and cook while stirring about 3 minutes.
Add the tomatoes, ketchup and water. Reduce heat to medium-low, and bring to a simmer. Add oregano, parsley and 1/2 teaspoon PeachDish salt.
Simmer 5-7 minutes, or until potatoes are just tender. While the potatoes simmer, cut the fish into 4 equal (2 ounce) pieces, and season with remaining 1/2 teaspoon PeachDish salt.
Add the fish to the pan, submerging the pieces in the liquid as best as possible. Simmer gently about 5 minutes, or until the fish is cooked through, turning only once, if necessary. Taste and adjust seasoning.
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...