Sauteed Rouget With Saffron Potatoes, Sofrito And Olives

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Details

13 Ingredients

• 4 Tbsps 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 ozs each (see note)
• 2 Tbsps nicoise olive tapenade
• 2 Tbsps chopped parsley