Mendocino Fish Stew - cooking recipe

Ingredients

2 c. minced red onions
1/4 c. olive oil
2 Tbsp. minced garlic
1 1/2 lb. fish (snapper or any rockfish), cut into 2 inch squares
1 c. dry white wine
2 Tbsp. green peppercorns
2/3 c. whole canned tomatoes
1/3 c. pimiento stuffed olives, sliced
4 Tbsp. fresh basil, chopped
1/3 c. pitted black olives, sliced
cooked small red potatoes, cut into quarters
cooked rice or noodles
freshly ground black pepper
1/4 c. chopped parsley

Preparation

Saute onions in olive oil for 5 minutes over medium heat.
Add garlic, stirring briefly.
Turn up heat; add the fish and toss it around, partially cooking all sides.
Add white wine and simmer for 1 minute, turning the fish.
Add peppercorns, tomatoes and olives, letting mixture simmer for 1 minute.
Stir in basil.
In heated bowls, place some potatoes, rice or noodles, then spoon the fish and some of the pan liquid into each bowl.
Grind pepper over the top and sprinkle with parsley.