Fish, Tomato And Olive Stew With Mashed Potatoes - cooking recipe

Ingredients

1 tbsp olive oil
1 None red onion, chopped
4 cloves garlic, thinly sliced
1/2 cup dry white wine
2 (13.5 oz) cans cherry tomatoes
1 tsp sugar
2 lb baking potatoes, peeled, chopped
3 tbsp butter
1/4 cup milk, warmed
2 oz green olives
1 3/4 lb firm white fish fillets, skin removed, cut into 1 inch pieces
None None fresh basil leaves, for garnish

Preparation

Heat olive oil in a frying pan over medium heat. Sweat onion for 2-3 mins, until soft. Add garlic and cook for 30 seconds, until fragrant. Add wine and simmer for 2 mins, until almost evaporated. Add tomatoes and sugar. Simmer for 15 mins, until thickened slightly.
Meanwhile, cook potatoes in salted boiling water for 10-15 mins, until tender. Drain. Mash with butter and milk until smooth.
Add olives and fish to tomato mixture and cook for 5 mins, until fish is just cooked through. Season. Sprinkle stew with basil and serve over mashed potatoes.