JACK GILLETTE’S FISH STEW by Sicut Cervus

Parboil 3 potatoes whole in 2 cups water. Remove and slice. Cut up 1½ lb pollock, toss in salt, pepper, and juice of ½ lemon Sauté 2 sliced onions in ½ cup olive oil. Remove and save oil. Chop coarsely together: 1/3 cup chopped parsley, 1 stalk celery, 1 carrot, 2 cloves garlic Put 1 layer of potatoes and onions in a large heavy-bottomed pot. Then put in all the fish, then celery-carrot mixture. Then another layer of onions and potatoes. Pour reserved oil over layered ingredients. Add 1 can tomatoes, cut into pieces, with liquid, and ½ cup dry white wine. Bake 30 minutes at 375°, or simmer very gently, covered, on top of stove for 45 minutes, checking to make sure the bottom does not burn.