Braised Haddock with Fingerling Potatoes and Swiss Chard

Living in such close proximity to two grocery stores and countless ethnic, and speciality stores, I miss the suppertime jigsaw puzzle of trying to make an interesting, healthy dinner without leaving the house. In a  desperate attempt to maintain my homegrown street cred, I have a respectable quantity of home grown ingredients tucked around my kitchen. Potatoes and garlic tucked between pots and pans, jars of tomatoes under the stairs, and my pride and joy, the backyard swiss chard. With these ingredients in mind, I present:

Braised Haddock with Fingerling Potatoes and Swiss Chard

4 strips bacon cut crosswise into 1/4 in pieces 

2 tablespoons capers, chopped

1 clove garlic, chopped

1/2 cup dry white wine

1 pint tomato sauce

1 1/2 pounds fingerling or other waxy potato, quartered

1 pound haddock, or other firm white fish

2 cups swiss chard, washed, spun and roughly chopped

Brown the bacon, drain away most of the fat. Add the garlic and capers to the bacon in the pan, cook until fragrant. Deglaze the pan with the white wine. Simmer until alcohol aroma subsides, about 2 minutes. Add tomato sauce, and potatoes. Cover, simmer until potatoes are fork tender, about 15 minutes. Push potatoes to the sides of the pan, add a little more wine, or a few tablespoons of water, if things are looking thick. Place the fish filets in the center of the pan. Cover again, simmer until fish is fully cooked and flaky, about 8-10 minutes. Add the swiss chard to the pan in an even layer for the last 3 minutes of cooking. When the chard is wilted, and the fish is opaque and flakey, remove from the heat and serve.

Spread the swiss chard evenly over the other ingredients.

Cover until wilted.