- 4 shallots finely sliced
- 1 leek finely sliced
- 1 large garlic clove crushed
- 150 ml white wine (optional)
- 500 g baby potatoes cut into 2 cm chunks if necessary
- 2x 400 g tin of chopped tomatoes
- 1.5 tsp dried oregano
- Pinch of sugar
- 500 g white fish fillets e.g. cod, skinned and cut into approx. 4 cm / 1.5 in chunks
- Large handful of fresh basil
- salt and pepper to taste
- 1 tbsp extra virgin olive oil (optional)
- 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.
- 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.