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Fish and Potato Stew
Fish and Potato Stew
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Enhance fish and potato stew with white wine, fish stock, and briny olives for a flavorful twist.
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
Instructions:
  • In a large pot, immerse the potatoes in salted water and bring to a boil. Lower the heat to medium-low and gently simmer until tender, approximately 20 minutes. Drain the potatoes.
  • In a skillet over medium heat, sauté onions, olives, and garlic in oil until onions are soft, about 5 minutes. Add potatoes, tomatoes, wine, fish stock, and tomato paste. Stir well and bring to a boil.
  • Simmer on low heat for 5 minutes. Season with salt and pepper to taste.
  • Add the fish fillets and gently mix. Simmer until the fish easily flakes with a fork, approximately 4 minutes.

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