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Tonight's meal celebrates the bright, briny flavors of classic southern Italian cooking. Aromatics like garlic, capers and red chile flakes liven up our tomato-based stew, which gets hearty bites from fingerling potatoes and cod. On the side, we're making "pizza bianca," or white pizza: simply pizza dough baked with a drizzle of olive oil for crusty, crispy results—perfect for soaking up the rich stew.

Ethan Mick

with Pizza Bianca

Southern Italian Cod Stew

Cod Fillets

Plain Pizza Dough

14-Ounce Can Whole Peeled Tomatoes

Fingerling Potatoes

Garlic

Capers

Shallot

Crushed Red Pepper Flakes

Ingredients

Remove the dough from the refrigerator to bring to room temperature. Preheat the oven to 475°F. Fill a small pot with water and add **a big pinch of salt**; heat to boiling on high. Wash and dry the fresh produce. Cut the potatoes into 1/2-inch-thick rounds. [Peel and thinly slice the shallot.](#) [Peel and roughly chop the garlic.](#) Place the tomatoes in a bowl; gently break apart with your hands. Pat the cod dry with paper towels. Cut each fillet into 6 equal-sized pieces; transfer to a medium bowl. Thoroughly wash your hands, knife and cutting board immediately after handling the cod.

Prepare the ingredients:

[Lightly oil a sheet pan. On a clean, dry work surface, using your hands and a rolling pin (or a wine bottle), gently stretch and roll the dough to a ¼-inch thickness. (If the dough is resistant, let rest for 5 minutes.) Carefully transfer to the prepared sheet pan; rub the dough into the pan to coat the bottom in oil. Drizzle with olive oil.](#) Bake 12 to 14 minutes, or until golden brown. Remove from the oven and set aside in a warm place.

Make the pizza bianca:

While the pizza bianca bakes, add the **potatoes** to the pot of boiling water. Cook 9 to 11 minutes, or until slightly tender when pierced with a fork. Drain thoroughly.

Cook the potatoes:

While the potatoes cook, in a large, high-sided pan (or pot), heat 1 tablespoon of olive oil on medium-high until hot. Add the **shallot** and **garlic**; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened and fragrant. Add the **capers** and **as much of the red pepper flakes as you'd like**, depending on how spicy you'd like the dish to be. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the **tomatoes** and **1/2 cup of water**; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly reduced in volume. Turn off the heat.

Start the stew:

Season the **cod** with salt and pepper; gently toss to coat. Add the seasoned cod and **cooked** **potatoes** to the pan of **stew**. Cook on medium-high, stirring occasionally, 5 to 7 minutes, or until slightly thickened and the cod is cooked through. Turn off the heat; season with salt and pepper to taste.

Finish the stew:

Transfer the **pizza bianca** to a cutting board; cut into 6 equal-sized pieces. Season with salt and pepper to taste. Divide the **finished stew** between 2 bowls. Top with a drizzle of olive oil. Serve with the pizza bianca on the side. Enjoy!