2 tablespoons olive oil
3 tablespoons finely grated fresh ginger
1 clove garlic, crushed
1 can (14 to 16 ounces) diced tomatoes
1/2 teaspoon sugar
1/2 teaspoon salt, or more to taste
1/4 teaspoon black pepper, or more to taste
1/4 teaspoon crushed red pepper
3 cups chicken stock
2 pounds boneless firm-fleshed haddock (or halibut, hake, flounder, pollock, whiting, or other local fish) (it’s okay if the skin is still on)
2 tablespoons chopped fresh parsley
Prepare the potatoes: Without peeling, slice the potatoes into 1/4-inch rounds. Steam them over boiling water in a vegetable steamer, tightly covered, for 10 minutes, or until tender. Set aside. Make the tomato sauce: Meanwhile, In a Dutch oven or other large pot over medium heat, heat the oil and add the ginger, garlic, tomatoes and their liquid, sugar, salt, black pepper, and red pepper. Cook, stirring, for 3 minutes. Add the stock, bring to a boil, lower the heat, and simmer for 10 minutes, or until the flavors mellow. Add the potatoes and return the sauce to a boil. Simmer 2 minutes. Add the fish: Cut the fillets into 3-inch pieces. Add them to the sauce and press them down into the pan to submerge them in the liquid. Cover the pan and cook for 5 minutes, or until the fish is opaque and flakes easily with the tip of a knife. Serve: Taste for seasoning and add more salt and black pepper, if you like. Sprinkle with parsley before serving.