Bluefish as the Fisherman's Flag: Bandiera alla Marinara

Ingredients

• 1  baking potato cut into 1/4-inch dice
• 1.5 pounds bluefish fillet cut into 4-ounce pieces
• 2 tablespoons capers salted rinsed
• 2 ribs celery cut into 1/4-inch dice
• 1 teaspoon chile flakes 
• 3 cloves garlic thinly sliced
• 4 tablespoons olive oil extra-virgin
• 1 cup gaeta olives 
• 1  onion cut into 1/4-inch dice
• 1 bunch parsley italian chopped
• 1 pound plum tomatoes fresh peeled coarsely chopped
• 6 servings salt and pepper 
• 0.5 cup water 

Equipment

• frying pan

Directions

1. In a 12 to 14-inch saute pan, heat the oil until almost smoking.
2. Add the onion, garlic, celery, and potato and saute 8 to 10 minutes, until golden brown.
3. Add the chile flakes, olives, capers, and tomatoes, and cook 7 to 8 minutes, until the tomatoes have fallen apart.
4. Add the water and bring to a boil. Season the fish well with salt and pepper, place it in the pan and cook, covered, for 8 to 10 minutes.
5. Sprinkle with parsley and serve.