Potato Fish Stew
   by Amy Rabb-Liu

1 very large onion or 2 medium onions, thinly sliced
1 yellow pepper (or red), cut in thin strips
1/2 stick butter
5 medium Russet potatoes, peeled, 1/2 inch dice
1 1/2 cups of low sodium chicken broth, stock or bouillon*
1 bay leaf
water
pinch of saffron (optional)
7 oz baby spinach leaves
1/3 cup cream
handful chopped parsley (optional)
1 2/3 lbs fish filets (flounder, cod, tilapia - whatever is available)
salt
pepper

*you can substitute vegetable broth if you prefer, also you can use 
up to 4 cups if you prefer a soupier stew

In a large stew pot, saute onions and peppers in butter for a few 
minutes.  Add diced potatoes.  Saute until onion is soft and some 
potatoes have begun to turn golden.  Sprinkle with a little salt 
and pepper while cooking.  

Meanwhile, microwave broth to heat.  Add bay leaf to potatoes, 
then pour in hot broth.  Vegetables should be just covered with 
liquid (or more than covered for the soup variation).  Add a 
little water (or more broth) if you need more liquid.  If you are 
using saffron, crush threads with a bit of water (use a mortar and 
pestle) and add at this point.  Stir, cover and simmer until potatoes 
are nearly tender.  The exact timing depends on the size of your 
potato chunks, and on how long you sauteed before adding broth, but 
estimate 5-10 minutes.  

Once potatoes are nearly tender, lay spinach leaves over stew.  
Cover and simmer until leaves begin to wilt.  Stir in leaves and cream.  
Taste.  Adjust seasoning.  Add a handful of parsley if you like.  
Stir again.

Lay fish filets over potato mixture.  Season each filet lightly with 
salt and pepper.  Cover entire top of potatoes with fish layer(s).  
Cover pan, simmer until fish is done.  Do not stir, as stirring will 
break up fish too much.

Use a deep spoon to serve, reaching through from top to bottom layers 
for each serving.  Serve in bowls, with crusty bread for dipping.  
Excellent antidote to damp, chilly weather.

[Note:  This is a stew, not baking, so go ahead and add/omit ingredients
or change quantities to suit your taste and according to what looks good 
at the market.]

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