Cim I Tomba

Ingredients

Olive oil

3 tablespoons

Garlic

4 cloves, minced

Green peppers

2, diced

Tomatoes

4 large, chopped

Potatoes

3 medium, peeled and diced

White fish (such as cod or haddock)

1 pound, cut into chunks

Fish stock

4 cups

White wine

1 cup

Salt

to taste

Black pepper

to taste

Fresh parsley

1/4 cup, chopped (for garnish)

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the minced garlic and diced green peppers, cooking until softened, about 5 minutes.
3. Stir in the chopped tomatoes and cook until they break down and form a sauce, approximately 10 minutes.
4. Add the diced potatoes to the pot, followed by the chunks of white fish.
5. Pour in the white wine and fish stock, then season with salt and black pepper to taste.
6. Bring the stew to a boil, then reduce the heat to a simmer. Let it cook for about 45 minutes, or until the potatoes are tender and the fish is cooked through.
7. Serve the stew hot, garnished with fresh parsley for a pop of color and flavor.