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1
Heat 4 tablespoons olive oil over medium low heat.
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2
Add onion and garlic and cook until soft but not browned, about 7 minutes.
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3
Add paprika and red pepper and stir for a few seconds.
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4
Add peppers and tomatoes, increase heat to medium, and cook until the tomatoes begin to release their juice, about 5 minutes.
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5
Stir in chard and parsley and cook, stirring, just until wilted, 3-4 minutes.
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6
Add bay leaf, wine, and currants.
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7
Heat to simmering.
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8
Reduce heat to medium low and simmer until vegetables are softened and flavors blended, 5-7 minutes.
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9
At this point the mixture may be covered and refrigerated up to 1 day, or you can finish the dish right away.
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10
Preheat oven to 300u00b0F.
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11
Season fish with salt and pepper.
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12
Heat remaining oil in a skillet over medium heat.
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13
Dust fish lightly with flour and saute for about 30 seconds on each side. Remove and set aside.
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14
Place potatoes in a single layer, overlapping slightly, in a baking dish large enough to hold the fish snugly in a single layer.
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15
Sprinkle lightly with salt and arrange fish on top.
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16
Remove bay leaf from vegetable mixture and discard.
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17
Season mixture with salt and pepper and spoon vegetable mixture and juices evenly over fish.
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18
Drizzle with olive oil and sprinkle with pine nuts.
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19
Bake at 300u00b0 until very tender, 45-50 minutes depending on thickness. Let cool for 10 minutes before serving.
