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Recipe for quick fish stew with tomatoes, ginger, and potatoes

SHERYL JULIAN/GLOBE STAFF

Serves 4

Steam golden potatoes while a simple tomato sauce, made with bottled clam juice, simmers briefly. Add the fish and after a few minutes, the entire dish is done. It’s practically instant, low in fat, and satisfying.

2  large Yukon Gold or Yellow Finn potatoes, cut into 1/4-inch slices 

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1  tablespoon olive oil 

1  piece (2 inches) fresh ginger, finely chopped 

1  can (16 ounces) whole tomatoes, crushed in a bowl 

1  cup bottled clam juice 

1/2  cup water 

1/4  teaspoon crushed red pepper 

 Salt, to taste 

1 1/2  pounds boneless hake, haddock, pollock, or cod 

2  tablespoons chopped fresh parsley 

1. Fit a large saucepan with a steamer insert. Add water to come up to the level of the steamer and bring to a boil. Add the potatoes, cover, and steam for 8 minutes or until the potatoes are tender when pierced with a skewer.

2. Meanwhile, in a large flameproof casserole, heat the olive oil. Cook the ginger, stirring, for 1 minute. Add the tomatoes and cook, stirring, for 2 minutes.

3. Add the clam juice, water, red pepper, and salt. Bring to a boil and simmer, stirring occasionally, for 5 minutes.

4. While the sauce simmers, cut the fish into 2-inch pieces, cutting along its natural lines. Add the fish to the pot in one layer. Spoon the sauce over the fish and press it gently into the hot liquid. Cover and cook for 5 minutes or until the fish is opaque. Taste for seasoning and add more salt or red pepper, if you like.

5. In each of 4 shallow bowls, spoon potatoes, fish, and sauce. Sprinkle with parsley. Sheryl Julian

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