Fish stew in red pepper cream sauce

• 1 lb cod
  
• 1 lb baby Yukon potatoes
  
• 1/4 cup roasted red pepper cream sauce
  
• 2 tbs roasted hazelnuts
  
• 1 green onion, chopped fine
  
• 1 tsp minced ginger
  
• 2 tbs white wine
• salt and pepper
  
• cooking oil

1. cut the fish into 2" cubes, dust with fine flour, pepper and salt
   
2. cut potatoes in half and boil till soft, drain and set aside
   
3. add cocking oil to a pan over medium heat, add minced ginger, fry for a minute
4. add fish cubes to the pan, brown both sides
   
5. add wine to the pan, cook for a couple of minutes, turn off heat
   
6. add cooking oil to a pot, over medium heat, add potatoes and stir-fry for a minute
7. add fish cubes to the pot, pour the wine in from the pan as well
8. add red pepper cream sauce to the pot, cover and turn to low heat, simmer for 10 minutes
9. add green onion and crushed hazelnuts, serve hot