Fish and Potato Stew
Description
White wine, fish stock, and briny black olives add delicious flavor to this simple fish and potato stew.
Ingredients
•
2 medium potatoes, peeled and coarsely chopped
•
4 tablespoons olive oil
•
1 medium onion, sliced
•
1/2 cup pitted black olives
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3 cloves garlic, finely chopped
•
1 (14 1/2 ounce) can Italian plum tomatoes, chopped
•
1/2 cup white wine
•
1/2 cup fish stock
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2 tablespoons tomato paste
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salt and freshly ground black pepper to taste
•
1 1/4 pounds whitefish fillets, skinned and deboned
Directions
1
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.
2
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.
3
Reduce heat to a simmer and cook for 5 minutes. Taste and season with salt and pepper.
4
Add fish fillets. Mix carefully and simmer until fish flakes easily with a fork, about 4 minutes.