Fish Stew with Olives, Capers & Potatoes

This is the best fish recipe I've ever made! It's so flavorful, thanks to the brininess of the olives and capers combined with the garlic and red pepper. The recipe is very flexible: I've made it with both fresh and frozen fish (swordfish, halibut, and cod), different types of green olives (including standard pimento-stuffed Manzanillas), and both red and yellow onions; it's always delicious. This dish is simple to make and, with the exception of the fish itself (if I want to use fresh rather than frozen), requires only ingredients I usually have on hand. Despite its comparative simplicity, this dish makes a great "company" dinner. I make it exactly as written except that I don't bother to peel the potatoes (cutting down prep time), and if I'm making only a single serving and don't want to open a whole can of plum tomatoes, I substitute fresh cherry tomatoes (halved).

This was a lot of work, but it was worth the time and effort. Lovely flavors and a ton of food!

Delicious fish stew! Great weeknight meal. One dish, easy clean up, great flavors. Pros: One pot, great flavor, cooking times correct

Beyond my expectations I decided that this would be a good meal to cap off Labor Day weekend. The prep work took a little longer than I planned for (cutting the olives away from their pits was a chore), but the end result was WELL worth it. I used Mahi Mahi for the fish, yukon gold potatoes, and served it with some rustic rosemary bread to sop the juice up with (of which there was plenty). Leftovers the next day, which there wasn't much of, were fought over. Will definitely be making this again! Pros: extremely flavorful Cons: prep took more than 30 minutes