Sauté the shallots and leek gently in a large non-stick pan until softened (approx. 10 mins) using a little water to stop them from sticking. Add the garlic and continue to cook for 1 minute.
If using, add the white wine, turn up the heat and allow to bubble for a couple of minutes until most of the wine has cooked off.
Add the potatoes, tomatoes (plus half a tin of water), oregano and sugar.
Bring to the boil, turn down the heat and simmer gently with a lid on for 20 minutes. Remove the lid and continue to simmer until the potatoes are cooked but firm (approx 15 minutes), and the stew has thickened a little. Season with salt and black pepper to your liking.
Add the fish chunks, gently stir through simmer for 1 – 2 mins until the fish is just cooked through.
Take off the heat and sprinkle with basil leaves and drizzle over the olive oil if using.
Serve in warmed bowls.
Notes
You will need a large non-stick pan with a lid.
To get ahead, you can make the base up to the end of Step 4, and then freeze this in batches. Defrost in fridge overnight, then wam in a pan and complete the recipe.
This is a versatile base to which you could add any kind of fish or shellfish (or even a mixture).
You could also garnish with parsley instead of basil.
