Instructions

• Cook potatoes in boiling water and separate when done.
• Place the tomatoes in a blender. Puree.
• Heat a few glugs of olive oil over medium heat in a large skillet.
• Add garlic and cook until aromatic, about 30 seconds to a minute.
• Add the tomato mixture, stir, and cook the whole thing until it’s reduced and thick.
• While tomato mixture is cooking, place the cod in a saucepan and cover it with water.
• Bring to a boil, cover, and simmer the fish for about 5 minutes.
• Drain and set aside.
• Pull apart the fish into small pieces and take out any bones.
• Once the tomato sauce has thickened, add the parsley, olives, capers, pearl onions, sliced bell peppers, and thyme.
• Stir in enough Clamato to create a soupy broth.
• Add fish to the pan, nestling it inside so it’s covered by the other ingredients.
• Simmer for an hour, adding more Clamato if fish looks too dry.
• When fish is done cooking, add potatoes to the pot and stir.
• Serve in heaping spoonfuls on a plate and garnish with parsley.

Servings: 6-8