Mediterranean Cod Stew

INGREDIENTS
2    tablespoons olive oil
1    medium white onion, chopped (about 1 cup)
1    cup ½ inch diced celery
1    cup ½ inch diced red bell pepper
4    cloves garlic, minced
1    cup dry white table wine

 2    jars (8 ounces) quartered artichoke hearts, drained and halved

1    can (about 4 ounces) sliced black olives, drained
¼   cup pine nuts (optional)
2    tablespoon capers, rinsed, drained
1    tablespoons dried oregano
1    tablespoons dried parsley
1    tablespoons dried basil
½   pound prepared salt cod, cut to 1 inch pieces*

METHOD

Heat the olive oil in a large skillet over medium-high heat and add the onions, celery and bell pepper. Cook for 4 to 5 minutes and add the garlic. Cook for 1 minute and add the wine, artichokes, olives, pine nuts, capers and spices. Stir together and cook for 1 to 2 minutes. Add all of the cod, stir to thoroughly mix, lower the heat to low, cover and simmer for 25 to 30 minutes or until the fish flakes easily. Serve in shallow bowls.

*see instructions at the top of this blog for preparing the cod..Be sure to remove the outer skin before cutting the fish into smaller, pieces