Stew is usually a winter dish, but I find that this fish stew is light enough for summer dinners!
Serves 4-6 people
1/2 cup olive oil
2 medium potatoes peeled and chopped
1 onion chopped
2 medium carrots peeled and chopped
2 cloves of garlic crushed
Salt and pepper for seasoning
3/4 cup semi-dry or dry white wine, the rule is if you can’t drink it, you don’t use it in food! So always choose a wine you like.
1 can Italian chopped tomatoes (I like the one with oreganum and basil already added)
700 gm white fish fillets, skinned and cut into chunks.
If you like spicy then add, 1/2 teaspoon crushed chili/red pepper flakes, and use a can of plain chopped Italian tomatoes.
In a heavy bottom pot or dutch oven, heat the oil over a medium heat and add the potatoes, carrots, onion and garlic. Season to taste and cook till the vegetables begin to soften. Stirring continuously, about 8-10 minutes.
Turn up the heat and add the wine (alcohol evaporates 3 x faster than water, during cooking, so it safe for kids meals). Wine adds a delicious flavour to food.
Cook uncovered until most of the liquid is evaporated, about 5 minutes, Add the tomatoes, and water and chili flakes if you are using them.
Reduce the heat and simmer covered, until the vegetables are tender, about 20 minutes.
Add the fish to the stew and cook, for about 8 minutes, stirring occasionally.
Serve with garlic and herb ciabatta and a salad.