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| Ingredients | | 4 tablespoons olive oil | | 1 onion, sliced | | 1/2 cup black olives | | 3 cloves garlic, finely chopped | | 400g small waxy potatoes, cooked whole until tender in boiling water, well drained, peeled and broken in half | | 2 tablespoons tomato paste | | 1/2 cup white wine | | 400g Italian tomatoes, mashed | | 1/2 cup fish stock | | salt and freshly ground black pepper | | 600g gurnard fillet, skinned and boned | | flat-leafed parsley for garnish |
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| Gurnard, Tomato & Potato Stew |
| 01 / 01 / 99 Ray McVinnie |
| Photography by Kieran Scott |
| Gurnard has often been looked down on as a cheap alternative, but this under-rated fish is sweet and delicious. |
Method |
Heat the oil over moderate heat in a wide saucepan. Add the onion, olives and garlic and sauté until the onion is soft. Add the potatoes, tomato paste, wine, tomatoes and stock, and mix well.Bring to the boil, simmer 5 minutes, taste and season with salt and pepper. Add the fish, mix carefully, and simmer 4 minutes until the fish is cooked through. Serve with some crusty bread or toast. Serves 4-6. 
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