Description
A very simple fish stew with lots of taste. Can easily be increased in size to feed an army. Garnish with flat-leaf parsley and serve with some crusty bread or toast.
Ingredients
- 2 medium potatoes, peeled and coarsely chopped
- 4 tablespoons olive oil
- 1 medium onion, sliced
- ½ cup pitted black olives
- 3 cloves garlic, finely chopped
- 1 (14.5 ounce) can Italian plum tomatoes, chopped
- ½ cup white wine
- ½ cup fish stock
- 2 tablespoons tomato paste
- salt and freshly ground black pepper to taste
- 1 ¼ pounds whitefish fillets, skinned and deboned
Instructions
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender
- about 20 minutes. Drain.
- Heat oil in a skillet over medium heat; stir in onion
- olives
- and garlic. Cook and stir until the onion has softened and turned translucent
- about 5 minutes. Add cooked potatoes
- tomatoes
- wine
- fish stock
- and tomato paste. Mix well and bring to a boil.
- Reduce heat to a simmer and cook for 5 minutes. Taste and season with salt and pepper.
- Add fish fillets. Mix carefully and simmer until fish flakes easily with a fork
- about 4 minutes.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hr 5 mins
Servings: 6