Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 30 minutes
Ease of preparation: intermediate

4 tablespoons extra-virgin olive oil
1 onion, cut into 1/4-inch dice
3 cloves garlic, thinly sliced
2 ribs celery, cut into 1/4-inch dice
1 baking potato, like russets, cut into 1/4-inch dice
1 teaspoon chili flakes
1 cup pitted Gaeta olives
2 tablespoons salted capers, rinsed
1 pound fresh plum tomatoes, peeled and coarsely chopped
1/2 cup water
1 1/2 pounds bluefish fillet, skin and bones removed, cut into 4-ounce pieces
Salt and pepper
1 bunch Italian parsley, leaves chopped to yield 1/4 cup

In a 12 to 14-inch saute pan, heat the oil until almost smoking.

Add the onion, garlic, celery, and potato and saute 8 to 10 minutes, until golden brown. Add the chili flakes, olives, capers, and tomatoes, and cook 7 to 8 minutes, until the tomatoes have fallen apart.

Add the water and bring to a boil. Season the fish well with salt and pepper, place it in the pan and cook, covered, for 8 to 10 minutes. Sprinkle with parsley and serve.