Portuguese Fish Stew

Ingredients

• 1 kg or 2 pounds russet potatoes, peeled and cut into 2" chunks
• 1/3 cup olive oil
• 1 (16-oz.) can whole tomatoes, undrained, crushed by hand
• ¼ teaspoon crushed red pepper flakes
• 5 cloves garlic, minced
• 2 medium yellow onions, roughly chopped
• 2 bay leaves, broken in half
• 1 medium green bell pepper, cored, seeded, and roughly chopped
• 1 cup fish stock or bottled clam juice
• 1/2 cup dry white wine
• Kosher salt and freshly ground black pepper
• 18 mussels, rinsed and debearded
• 1 kg or 2 pounds boneless, skinless haddock or cod filets, cut into 1 1⁄2" chunks
• 3 tablespoons cilantro leaves and tender stems, minced
• 3 tablespoons parsley leaves, minced