Hearty Sicilian Fish Stew

1. 1

   Blanch the tomatoes by cutting off the stems and placing them in boiling water for a minute or so and then place them in an ice bath. The skin will easily peel off. Then cut them open to remove the seeds. I have detailed instructions on how to blanch on the tomato confit.

2. 2

   Mince 1 clove of garlic in a pinch of Back to Organic Margarita Himalayan salt. Chop the thyme and basil leaves. I used 10 leaves of basil and 5-6 sprigs of thyme.

3. 3

   Mix the tomatoes with the herbs and garlic and pour the 1/4 of olive oil over the top and cover the tomatoes. Slowly roast for 2 hours at 200 degrees.

4. 4

   Chop 1 yellow onion and 3 stalks of celery (1 cup diced celery) in a pinch of Back to Organic Oregano and Sage French Grey salt. Mince the garlic and then saute the onion, celery and garlic in olive oil until tender.

5. 5

   Add 1 cup of clam juice, 1/4 cup good red organic wine and all the tomatoes and juices. Bring to a boil and add 1 to 2 tablespoons parsley and a large pinch of oregano and sage french grey salt. Simmer for 2 hours.

6. 6

   Remove the fresh cod from the packaging and squeeze an entire lemon on top, drizzle with olive oil and sprinkle some Oregano and Sage salt on top. Broil until flaky. About 7 to 10 minutes depending on the thickness.

7. 7

   Buy or make some buttery brioche rolls and cut lengthwise like a hot dog bun. Add some creamy butter and Gouda cheese in the slice. Broil until golden brown and the cheese is bubbling.

8. 8

   Add the cooked cod to the stew. Serve warm with cheesy brioche rolls with parsley sprinkled on top. Enjoy!

* Per serving · 4 servings · Values may vary.