Serves about 15
237 ml (1 cup) canola oil
2 onions, diced small
2 fennel bulbs, diced small
8 cloves garlic, minced
1 jalapeno, seeded and diced
30 ml (2 tablespoons) ground coriander
30 ml (2 tablespoons) paprika
5 ml (1 teaspoon) ground cumin
5 ml (1 teaspoon) ground black pepper
946 ml (4 cups) white wine
One 4.5 kg (10 pound) can puréed tomatoes
2.2 kg (5 pounds) pollock, diced
2.2 kg (5 pounds) cooked peeled, diced potatoes
One 4.5 kg (10 pound) can diced red bell peppers
1. In a large wide pan combine the oil, onion, fennel, garlic, and jalapeno. Stir in the coriander, paprika, cumin, and pepper. Cover and sweat over medium-low heat, stirring as needed, until tender but not browned.
2. Add the wine and cook uncovered for a few minutes. Add the tomato purée and bring to a simmer. Add the pollack, cover, and bring to a simmer.
3. Add the potatoes and red peppers, and simmer until well heated. Season with salt to taste.