Gurnard, Tomato & Potato Stew - cooking recipe

Ingredients

4 tablespoons olive oil
1 onion, sliced
1/2 cup black olives
3 garlic cloves, finely chopped
400 g small waxy potatoes, cooked whole until tender in boiling water, well drained, peeled and broken in half
2 tablespoons tomato paste
1/2 cup white wine
400 g Italian tomatoes, mashed
1/2 cup fish stock
salt & freshly ground black pepper
600 g fish fillets, skinned and boned
flat leaf parsley (to garnish)

Preparation

Heat the oil over moderate heat in a wide saucepan. Add the onion, olives and garlic and saute until the onion is soft. Add the potatoes, tomato paste, wine, tomatoes and stock, and mix well.Bring to the boil, simmer 5 minutes, taste and season with salt and pepper. Add the fish, mix carefully, and simmer 4 minutes until the fish is cooked through. Serve with some crusty bread or toast. Serves 4-6.