Mendocino Fish Stew

2 tablespoons olive oil
2 small red onions, peeled and chopped fine
2 cloves garlic, peeled and chopped fine
1 ½ cups dry white wine
1 piece lemon rind, 2 inches long
¼ teaspoon saffron threads
1 pound new potatoes, scrubbed
2 cups strained unsalted tomato puree
3 pasilla or poblano peppers, seeded, deveined and chopped
½ cup jalapeno stuffed olives (or 1/2 cup pitted green olives and 1 small jalapeno pepper, seeded, deveined and chopped fine)
2 ½ teaspoons fresh oregano leaves, chopped fine
½ teaspoon salt, or to taste
1 teaspoon freshly ground pepper, or to taste
1 ½ pounds fresh cod, cut into 1 1/2-inch chunks
4 fresh basil leaves, cut into thin strips

Nutritional Information
- Nutritional analysis per serving (4 servings)
  406 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 37 grams carbohydrates; 7 grams dietary fiber; 7 grams sugars; 35 grams protein; 78 milligrams cholesterol; 813 milligrams sodium

4 servings

Warm the olive oil in a heavy casserole or saucepan. Add the onions and cook over low heat until soft, about 10 minutes, stirring often. Add garlic and cook 5 minutes more.
Add the white wine, lemon rind and saffron. Increase heat to medium and simmer 10 to 15 minutes, until the wine reduces to 1/4 cup. In another pot, boil potatoes until tender, about 15 minutes. Drain, set aside until cool and quarter.
Add the tomato puree, peppers, olives and oregano to the wine mixture. Simmer 5 minutes more. Remove the lemon rind, season to taste with salt and pepper. Add the cod, cover and simmer gently until fish is cooked through, about 3 minutes. Divide the potatoes among 4 bowls. Ladle fish stew over potatoes, garnish with basil and serve immediately.