Chupín de Pescado (Argentine Fish and Tomato Stew)

Season fish with salt. Spread flour in a wide, shallow bowl, then lightly dust fish all over in flour, shaking off any excess, and transfer to a plate. Serious Eats / Kevin Vaughn In a 5-quart Dutch oven, heat oil over medium heat until shimmering. Working in batches if necessary to avoid crowding the pot, add fish and cook, turning once, until golden on both sides, about 5 minutes per side. Return fish to plate and set aside; leave oil in pot. Serious Eats / Kevin Vaughn Add onions to Dutch oven, season lightly with salt, and cook over medium-low heat, stirring occasionally, until softened and translucent, about 10 minutes. Add carrots and cook, stirring occasionally, until softened, about 5 minutes. Add bell pepper and continue to cook, stirring, until softened, about 5 minutes longer. Add white wine, bring to a boil over high heat, then reduce heat to a simmer and cook until raw alcohol smell is mostly gone, about 3 minutes. Serious Eats / Kevin Vaughn Add tomatoes and their juices, oregano, smoked paprika, and cumin and cook, stirring occasionally, until slightly thickened, about 15 minutes. Add stock (or water) along with the potatoes, bring to a simmer, and cook until a paring knife inserted into the potatoes slides in with only a touch of resistance, about 20 minutes. Serious Eats / Kevin Vaughn Return fish to pot, nestling it into the liquid and vegetables, and cook until meat is cooked through, about 10 minutes (the actual cooking time will depend heavily on the thickness of your particular pieces of fish, so keep an eye on it). Add peas and cook until just heated through. Serve right away. Serious Eats / Kevin Vaughn