Fish Stew with Ginger and Tomatoes

INGREDIENTS

small (15 ounces, 443 g) red potatoes

2 tbsp

olive oil

3 tbsp

finely grated fresh ginger

1 clove

garlic, crushed

1 can

(14 to 16 ounces, 400 to 453 g) diced tomatoes

1/2 tsp

sugar

1/2 tsp

salt, or more to taste

1/4 tsp

black pepper, or more to taste

1/4 tsp

crushed red pepper

3 cups

chicken stock

2 lb

boneless firm-fleshed white fish, such as haddock, halibut, hake, flounder, pollock, whiting, or other local fish (it’s okay if the skin is still on)

2 tbsp

chopped fresh parsley