Cod and Potato Stew With Oven-Dried Tomatoes

Ingredients

The tomatoes:

• 2 teaspoons rosemary oil
• ½ teaspoon orange oil
• 14 medium-size plum tomatoes core end cut off, halved lengthwise
• ½ teaspoon salt
• Freshly ground pepper to taste

The stew:

• 2 teaspoons olive oil
• 1 medium onion, thinly sliced
• 2 large cloves garlic peeled and thinly sliced
• 2 medium carrots peeled and finely chopped
• 1 large rib celery, finely chopped
• 1 ½ cups white wine
• 3 cups water
• 1 bay leaf
• 2 sprigs fresh rosemary
• 2 medium baking potatoes, peeled and thinly sliced
• ½ jalapeno, seeded and minced
• 1 pound cod fillets, cut into 1 1/2-inch chunks
• 2 teaspoons salt
• Freshly ground pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    329 calories; 6 grams fat; 0 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 36 grams carbohydrates; 6 grams dietary fiber; 9 grams sugars; 25 grams protein; 52 milligrams cholesterol; 1636 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. 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.
2. 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.
3. 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.

About 6 hours