Recipe created and provided by Chef Crusco Catering in Austin, Texas
- 3-4 Filets of Fish (Snapper, Trout and Redfish are all good) – skinned and seasoned with salt/pepper
- 4 tbsps. EVOO
1 Yellow Onion – peeled and cut into thin slices
- 3-4 cloves Garlic – peeled and mined
- 1 large Can Whole Tomatoes – crushed by hand into smaller pieces
- 1 Large Russet Potato – peeled and cut into 1/8 thin slices – use a Mandolin
- 1 small bag Frozen Peas – defrosted
- Sea Salt & Fresh Ground Pepper
- 1-2 cups Chicken, Seafood or Vegetable Stock
- Start by adding 3tbsps. EVOO to a large pot and place on med-high heat. Once stating to shimmer, add the onions and sauté until starting to sweat and brown (3-4 minutes). Add garlic and cook another minute or two (don’t overcook garlic as it will turn bitter and can ruin your dish).
- Immediately add the tomatoes with juices. Season with salt and pepper. Cook for 8-10 minutes until some of the juices have reduced and the mixture has come together. Remove mixture from the pot and set aside in a bowl.
- Using the same Pot (off the heat) start by adding the 1 tbsp. of EVOO. On low heat start assembling the layers of ingredients and seasoning along the way.
- Start the first layer with the rounds of potatoes (season), then add a layer of the onion-tomato mixture. Then add 1 fish filet (you can cut each filet into 2 pieces if needed to fit). Then add the peas. Season along the way.
- Then start again with a layer of potatoes, onions mixture, fish and peas. Do this until you run out of ingredients.
- At the end add an amount of stock that covers the layer about 3/4 of the way. Increase the heat to high and bring to a boil. Once starting to boil, reduce the heat to med-low.
- Cover the pot and slowly simmer for 15-20 minutes until the potatoes and the fish is fully cooked through.
- Once ready, remove the lid, turn off the heat and let it sit for another 10-15 minutes. Meanwhile, you can warm up a baguette in the oven and open a bottle of The Austin Winery’s Friends with Benefits white wine.
- This was one of the first meals Mom taught me how to make so enjoy!