Preparation Time: 10 minutes
Cooking Time: 25 minutes
Serves: 4
Ingredients
1 Tbsp. olive oil
1-1/2 lbs. skinless snapper fillets, or cod, cut into 1 inch cubes
1/3 cup all purpose flour
2 tsps. tarragon, or 2 Tbs. fresh
1-1/2 cups Italian style peeled tomatoes, drained and chopped
1 tsp. orange zest, minced
1 cup dry white wine or fish stock
1/2 cup green olives, pitted
2 Tbsps. parsley, minced
Instructions
Heat oil in a heavy nonstick skillet over medium high heat. Lightly dust fish cubes with flour. Shake off excess and sauté 3-4 minutes, stirring occasionally, until golden. Transfer to a platter and set aside. Stir tarragon, tomatoes, orange zest, and wine into same skillet. Reduce heat to low. Cover and simmer 20-25 minutes. If stew becomes too thick, add a little water. Return fish to skillet. Season with salt and pepper to taste. Simmer 2 minutes. Stir in olives, sprinkle with parsley and serve.
