Name: Fish, tomato and olive stew on creamy mash
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 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

Fish, tomato and olive stew on creamy mash

Celebrating Orthodox Good Friday or just looking for a hearty dinner dish? Try this glorious fish, tomato and olive stew.

Serves 4

Prep

10M

Cook

25M

Total

35M

Ingredients

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

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.

Women's Weekly Food