Portuguese Seafood Stew

Ingredients

•  Kosher salt and freshly ground black pepper
• 2 lb. russet potatoes, peeled and cut into 2-in. pieces
• 3 Tbsp. finely chopped cilantro, for garnish
• 3 Tbsp. finely chopped parsley leaves, for garnish
• ⅓ cup olive oil
• ½ tsp. crushed red chile flakes
• 5 garlic cloves, finely chopped
• 2 yellow onions, coarsely chopped
• 2 bay leaves, torn in half
• 1 green bell pepper, seeded, and roughly chopped
•  One (16-oz.) can whole tomatoes, undrained, crushed by hand
• 1 cup fish stock or bottled clam juice
• ½ cup dry white wine
• 18 mussels, washed and debearded
• 2 lb. boneless, skinless haddock or cod filets, cut into 1½-in. pieces
  

  Ingredients

  •  Kosher salt and freshly ground black pepper
  • 2 lb. russet potatoes, peeled and cut into 2-in. pieces
  • 3 Tbsp. finely chopped cilantro, for garnish
  • 3 Tbsp. finely chopped parsley leaves, for garnish
  • ⅓ cup olive oil
  • ½ tsp. crushed red chile flakes
  • 5 garlic cloves, finely chopped
  • 2 yellow onions, coarsely chopped
  • 2 bay leaves, torn in half
  • 1 green bell pepper, seeded, and roughly chopped
  •  One (16-oz.) can whole tomatoes, undrained, crushed by hand
  • 1 cup fish stock or bottled clam juice
  • ½ cup dry white wine
  • 18 mussels, washed and debearded
  • 2 lb. boneless, skinless haddock or cod filets, cut into 1½-in. pieces
    
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