Spring Fish Stew with Italian Verde Sauce Recipe

Ingredients

• 2 lb. fresh beefsteak tomatoes, chopped
• 1 cup diced celery
• ½ bunch fresh thyme sprigs
• 2 cloves garlic
• 1 small shallot
• ¼ cup dry white wine, optional
• ¼ cup olive oil
• 2 Tbsp. capers
• 1 Tbsp. fresh lemon juice
• ½ bunch fresh parsley
• 2 tsp. anchovy paste
• 1 clove garlic
• 1 cup sliced carrots
• ½ cup sliced celery
• 1 Yukon gold or red-skinned potato (4–6 oz.), peeled and diced
• 2 spring onion bulbs or 4 scallion whites, coarsely chopped
• ½ cup shelled fresh English peas (8 oz. in the shell)
• Salt to taste
• 2 cod or other white fish fillets ( each 6 oz. and 1-inch thick), seasoned with salt and black pepper
• 1 Tbsp. olive oil