Recipe

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.

Sep 27, 2013 2:00pm
  • 10 mins preparation
  • 25 mins cooking
  • Serves 4
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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.

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