Fish and Potato Stew

Name: Fish and Potato Stew
Total time: 65
Yield: 6
Ingredients: 2 medium potatoes, peeled and coarsely chopped; 4 tablespoons olive oil; 1 medium onion, sliced; 0.5 cup pitted black olives; 3 cloves garlic, finely chopped; 1 (14.5 ounce) can Italian plum tomatoes, chopped; 0.5 cup white wine; 0.5 cup fish stock; 2 tablespoons tomato paste; salt and freshly ground black pepper to taste; 1.25 pounds whitefish fillets, skinned and deboned

Recipe by James from allrecipes.com

Dinner,Soup 1 Hr. 5 Mins.

Ingredients

6 servings

•

2 medium potatoes, peeled and coarsely chopped
•

4 tablespoons olive oil
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1 medium onion, sliced
•

0.5 cup pitted black olives
•

3 cloves garlic, finely chopped
•

1 (14.5 ounce) can Italian plum tomatoes, chopped

•

0.5 cup white wine
•

0.5 cup fish stock
•

2 tablespoons tomato paste
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salt and freshly ground black pepper to taste
•

1.25 pounds whitefish fillets, skinned and deboned

Instructions

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.