Fish & Vegetable Stew Modification • I chopped frozen/partially <>into large dice, same size as the veggies (1.5-2 cm) • Veggie selection & quantity as available-use up your excess harvest this way. I used San Marzano tomatoes from the garden—they aren’t as wet or sweet as cherry tomatoes bought by the pint, so adjust accordingly. • Instead of putting potatoes into the stew, I baked a russet in the microwave, cut it the long way, browned it briefly in 390° olive oil and served a piece at the bottom of each bowl of stew (just try not to eat it all on its own!” • <>; family doesn’t like them. I used mild red chili pepper powder (such as ancho or New Mexico), diluted with sweet Hungarian paprika instead. Plus a heavy hand with <>. • I used much less celery; just enough to give a suggestion that it might be there, and a bit more onion, which was the 1st thing I sautéed (in a 55 mm enameled cast iron wok on an induction plate in 390° olive oil—lots of oil!). • With onions flaccid, I added the diced fish (with the garlic, which I browned, then removed). • Then added rest of the veggies, stir-fried until soft, added the wine and a bit of spinach, then put uncovered into 375° preheated oven until liquids boiled (about 10 minutes), then served over the potatoes. TOTAL TIME PREP + COOKING = 55 MINUTES, and really yummy!