Chupín de Pescado Argentine Fish and Tomato Stew

Ingredients

• Six 5-ounce (140g) portions firm-fleshed white fish, such as snapper, sea bass, monkfish, or catfish (see notes)
• Kosher or fine sea salt
• All-purpose flour, for dusting (about 1/2 cup; 65g)
• 1/2 cup (120ml) canola or other neutral oil
• 1 large yellow onion (about 10 ounces; 285g), diced
• 1 medium carrot (about 4 ounces; 115g), peeled and diced
• 1 medium red bell pepper (about 4 ounces; 115g), stemmed, seeded, and diced
• 3/4 cup (200ml) dry white wine, such as chardonnay or sauvignon blanc
• One 14.5-ounce (411g) can whole peeled tomatoes with their juices or 5 ripe plum tomatoes (about 1 1/4 pounds; 565g total), tomatoes crushed or diced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground cumin
• 2 cups (473ml) vegetable stock, fish stock, or water (see notes)
• 1 1/2 pounds (750g) russet potatoes (about 3 large potatoes), halved lengthwise, then cut into 1/2-inch-thick slices
• 1/2 cup (100g) frozen peas (see notes)

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