Created by Chocolatll on May 27, 2015
Step 1: Heat 4 tablespoons olive oil over medium low heat.
Step 2: Add onion and garlic and cook until soft but not browned, about 7 minutes.
Step 3: Add paprika and red pepper and stir for a few seconds.
Step 4: Add peppers and tomatoes, increase heat to medium, and cook until the tomatoes begin to release their juice, about 5 minutes.
Step 5: Stir in chard and parsley and cook, stirring, just until wilted, 3-4 minutes.
Step 6: Add bay leaf, wine, and currants.
Step 7: Heat to simmering.
Step 8: Reduce heat to medium low and simmer until vegetables are softened and flavors blended, 5-7 minutes.
Step 9: At this point the mixture may be covered and refrigerated up to 1 day, or you can finish the dish right away.
Step 10: Preheat oven to 300°F.
Step 11: Season fish with salt and pepper.
Step 12: Heat remaining oil in a skillet over medium heat.
Step 13: Dust fish lightly with flour and saute for about 30 seconds on each side. Remove and set aside.
Step 14: Place potatoes in a single layer, overlapping slightly, in a baking dish large enough to hold the fish snugly in a single layer.
Step 15: Sprinkle lightly with salt and arrange fish on top.
Step 16: Remove bay leaf from vegetable mixture and discard.
Step 17: Season mixture with salt and pepper and spoon vegetable mixture and juices evenly over fish.
Step 18: Drizzle with olive oil and sprinkle with pine nuts.
Step 19: Bake at 300° until very tender, 45-50 minutes depending on thickness. Let cool for 10 minutes before serving.