Provided by Molly O'Neill
Categories dinner, one pot, soups and stews, main course
Time 6h
Yield Four servings
Number Of Ingredients 19
Steps:
- To make the tomatoes, preheat oven to 200 degrees. Combine rosemary and orange oils in a small bowl. Using a pastry brush, coat both sides of the tomato halves lightly with oil mixture. Place skin-side down on a large baking sheet. Sprinkle with salt and pepper to taste.
- Bake the tomatoes until they shrink to about 1/4 of their original size, about 4 to 6 hours; they should remain soft and juicy. Let tomatoes cool on the baking sheet. Cut them in half crosswise and set aside.
- To make the stew, heat the oil in a large pot over medium heat. Add the onion, garlic, carrots and celery. Reduce the heat to medium-low and cook, stirring often, for 10 minutes. Stir in the wine, water, bay leaf and rosemary. Add the potato slices. Bring to a boil, reduce heat, cover and simmer for 25 minutes. Stir in the tomatoes and jalapeno and simmer, uncovered, for 5 minutes. Add the cod and simmer just until cooked through, about 3 minutes. Divide among 4 bowls and serve.
Nutrition Facts : @context http, Calories 376, UnsaturatedFat 5 grams, Carbohydrate 40 grams, Fat 7 grams, Fiber 7 grams, Protein 26 grams, SaturatedFat 1 gram, Sodium 1576 milligrams, Sugar 10 grams, TransFat 0 grams
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