Featured in: Feeding the Restaurant Crew
Ingredients
- •237 ml (1 cup) canola oil
- •2 onions, diced small
- •2 fennel bulbs, diced small
- •8 cloves garlic, minced
- •1 jalapeno, seeded and diced
- •30 ml (2 tablespoons) ground coriander
- •30 ml (2 tablespoons) paprika
- •5 ml (1 teaspoon) ground cumin
- •5 ml (1 teaspoon) ground black pepper
- •946 ml (4 cups) white wine
- •One 4.5 kg (10 pound) can puréed tomatoes
- •2.2 kg (5 pounds) pollock, diced
- •2.2 kg (5 pounds) cooked peeled, diced potatoes
- •One 4.5 kg (10 pound) can diced red bell peppers
- •Salt
Preparation
In a large wide pan combine the oil, onion, fennel, garlic, and jalapeno. Stir in the coriander, paprika, cumin, and pepper. Cover and sweat over medium-low heat, stirring as needed, until tender but not browned.
Add the wine and cook uncovered for a few minutes. Add the tomato purée and bring to a simmer. Add the pollock, cover, and bring to a simmer.
Add the potatoes and red peppers, and simmer until well heated. Season with salt to taste.