Fish, tomato and olive stew on creamy mash

ingredients

• Fish, tomato and olive stew on creamy mash

  • 1 tablespoon rice bran oil
  • 1 red onion, chopped
  • 4 clove garlic, thinly sliced
  • 1/2 cup (125ml) dry white wine
  • 2 400 g cans cherry tomatoes
  • 1 teaspoon white sugar
  • 800 gram floury potatoes, such as sebago, peeled, chopped
  • 40 gram butter
  • 1/4 cup (60ml) milk, warmed
  • 1/3 cup (50g) green olives
  • 700 gram firm white fish fillets, skin removed, cut into 3 cm pieces
  • basil leaves, to serve

method

• Fish, tomato and olive stew on creamy mash

  • 1

    Heat oil in a frying pan on medium. Cook onion for 2-3 minutes, until soft. Add garlic and cook for 30 seconds, until fragrant. Add wine and simmer for 2 minutes, until almost evaporated. Add tomato and sugar and bring to a simmer. Cook for 15 minutes, until thickened slightly.

  • 2

    Meanwhile, cook potato in a saucepan of salted boiling water for 10-15 minutes, until tender. Drain and transfer to a bowl. Add butter and milk, and mash until smooth.

  • 3

    Add olives and fish to tomato mixture and cook for 5 minutes, until fish is just cooked through. Season to taste.

  • 4

    Scatter stew with basil and serve on mash.