FISH AND POTATO STEW

Fish and Potato Stew image

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.

Provided by James

Categories Soups, Stews and Chili Recipes Stews Seafood

Time 1h5m

Yield 6

Number Of Ingredients 11

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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

Steps:

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.

Nutrition Facts : Calories 320.6 calories, Carbohydrate 19.7 g, Cholesterol 56.9 mg, Fat 16.1 g, Fiber 3.2 g, Protein 21.1 g, SaturatedFat 2.3 g, Sodium 360.2 mg, Sugar 3.8 g