Sauteed Rouget With Saffron Potatoes, Sofrito And Olives

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4 tablespoons extra virgin olive oil

1/2 onion, minced

2 red bell peppers, deribbed and cut into 1/8-inch dice

4 small garlic cloves, minced

3 russet potatoes, peeled, halved lengthwise and cut into 1/8-inch-thick slices

1 tomato, seeded and cut into 1/8-inch dice

1 cup dry white wine

Salt and freshly ground pepper, to taste

2 cups chicken stock or broth

Pinch of saffron

4 portions rouget, 5 to 6 ounces each (see note)

2 tablespoons nicoise olive tapenade

2 tablespoons chopped parsley

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