Cocido de Pescado | Idaho Potato Commission

Ingredients

• 1/3 cup olive oil
• 1 each onion, halved and sliced
• 2 fennel bulbs, halved and sliced
• 10 each cloves garlic, sliced
• 2 teaspoons Mexican oregano
• 2 teaspoons saffron
• 3 each Andouille sausages, sliced on the bias
• 2 quarts sea clam juice
• 1 each orange, cut into eighths
• 28 ounces garbanzo beans, drained and rinsed
• 2 pounds Idaho Yukon Gem® potatoes, halved or quartered
• 2 pounds grouper, sea bass or halibut, cut into 2-inch pieces
• 4 each Roma tomatoes, seeded and cut into quarters
• 1 large handful fresh basil leaves; coarsely chopped